These tasty Banana Bread Breakfast Bars make such a decadent feeling breakfast despite being a nutrient dense option. The chocolate chips and banana give a nod to banana bread but the oats and maple syrup make this an appropriate choice to kickstart your day. If desired, you could experiment with this recipe by adding a scoop of protein powder or flaxseed into the mixture in place of part of the blended oats to increase the nutrient profile of this recipe.
This is the perfect cosy breakfast to make on those mornings you have a little more time than usual, making it ideal for weekends or days you are working from home. Personally, I like to whip these up after training and shower while they are in the oven! They are so indulgent feeling you could also eat them as a healthy dessert option without feeling like you were missing out.
This recipe is actually based on my Banana Bread Baked Oats recipe and, if you have made them, you may notice the ingredients are more or less the same. These baked oats have been a really popular recipe and I wanted to create a travel friendly version that could be made in advance and eaten on the go, hence this recipe!
I like to hold a handful of chocolate back to scatter across the top of my oats as soon as I remove them from the oven. You could experiment with other ingredients thrown into the batter and with toppings such as nut butter or white chocolate, etc, if desired.
I use a silicone mould that is split into individual brownie servings to create these bars, however, if your tray is not silicone you could line or grease your tray instead. If you do not have a tray that has pre portioned brownie sections in then you could use a small brownie tray, (if I had to guess I would say 6″ x 6″ would be optimal), however, this may obviously affect the thickness of the bars.
I bake my bars for twenty minutes when they are individual portions but ovens do vary so allow up to twenty five, especially if you are making one large bake in a small brownie tray that you will be slicing into portions once cool.
As these Banana Bread Breakfast Bars are made with oat flour they have a tendency to dry out quickly so are best eaten on the same day but they will last a day or two if stored in an airtight container.
If you enjoy this recipe you may also like my Blueberry Banana Breakfast Bar version which you can find here or my PB & J Stuffed Breakfast Muffins. Alternatively, for more on the go breakfast bar ideas why not try my White Chocolate, Lemon & Raspberry Bars or my White Chocolate & Lemon Oat Bars which you can find here.
If you are interested in more recipes using chocolate and banana you might like to try my Chocolate Banana Pancake Poppers or my Chocolate & Chia Loaf which you can find here.
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