Banana Oat Breakfast Squares
These wholesome Banana Oat Breakfast Squares are soft, naturally sweetened with ripe bananas, and perfect for breakfast, meal prep, or a grab-and-go snack.
Yield: 9 squares
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 45 minutes
Ingredients
- 2 large ripe bananas, mashed (about 1 cup)
- 2 cups old-fashioned rolled oats
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup honey or maple syrup (optional, depending on banana sweetness)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Add-Ins
- 1/4 cup chopped walnuts or pecans
- 1/4 cup raisins or dried cranberries
- 1/4 cup mini chocolate chips
- 2 tablespoons ground flaxseed or chia seeds
Instructions
- Preheat oven to 350°F (175°C).
- Grease or line an 8×8-inch baking dish with parchment paper.
- In a large bowl, mash the bananas until mostly smooth.
- Whisk in the eggs, Greek yogurt, honey (if using), and vanilla.
- Stir in oats, baking powder, cinnamon, and salt.
- Fold in any optional add-ins.
- Spread the batter evenly into the prepared pan.
- Bake for 30–35 minutes, or until the center is set and the top is golden brown.
- Cool in the pan for at least 10 minutes before slicing into squares.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze individually wrapped squares for up to 3 months.
- To Reheat: Microwave for 20–30 seconds or warm in a 300°F (150°C) oven for 8–10 minutes.
Nutrition Information (Approximate, per square)
(Without optional add-ins; based on 9 servings)
- Calories: 145
- Protein: 6 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Sugars: 8 g
- Fat: 4 g
- Saturated Fat: 1.5 g
- Cholesterol: 42 mg
- Sodium: 120 mg
- Potassium: 220 mg
- Calcium: 60 mg
- Iron: 1.2 mg
Nutritional values are estimates and will vary depending on ingredients used.
Tips for Success
- The riper the bananas, the sweeter and more flavorful the squares.
- Use old-fashioned rolled oats for the best texture. Quick oats can be used but produce a softer result.
- Avoid steel-cut oats, as they won’t soften enough during baking.
- Let the bars cool before cutting to help them hold together.
- For extra protein, stir in a scoop of vanilla protein powder and add 2–3 tablespoons of milk if the batter becomes too thick.
Variations
- Blueberry: Fold in 1 cup fresh or frozen blueberries.
- Apple Cinnamon: Add 1 diced apple and an extra 1/2 teaspoon cinnamon.
- Peanut Butter Banana: Mix in 2 tablespoons peanut butter.
- Chocolate Banana: Add 1/4 cup cocoa powder and 1/4 cup chocolate chips.
Frequently Asked Questions
Can I make these gluten-free?
Yes. Use certified gluten-free rolled oats.
Can I make them dairy-free?
Yes. Substitute the Greek yogurt with a dairy-free yogurt such as coconut or almond yogurt.
Can I make them vegan?
Yes. Replace the eggs with two flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, rested for 10 minutes) and use a plant-based yogurt.
Can I use quick oats?
Yes, but the texture will be softer and less chewy.
Can I reduce the sweetener?
Absolutely. If your bananas are very ripe, you may omit the honey or maple syrup entirely.
How do I know they’re done?
The center should feel set and a toothpick inserted in the middle should come out mostly clean.
Can I double the recipe?
