ELLEN’S KITCHEN SINK BANANA OAT BARS
I’ve been making a version of this banana “bake” for at least a year now, but this summer it got a makeover and some add-ins that make it just…better. The improvements are a nod to Ellen, one of my mom’s best friends, who this summer presented us with some poolside “cookies” (I use the term lightly because she used the term lightly!) that were a mixture of bananas, oats, and a whole lot of other things that she either had only a little bit left of or was sort of throwing in to throw in, and it worked! I don’t know that all of that sounds super-convincing if you weren’t there to enjoy the cookies themselves, but I hope that telling you that these bars are the most versatile things ever – pre-workout, post-workout, as a part of breakfast, as a snack, whenever!!! – can sell you enough to give them a try. They are forgiving enough that you probably have to double or triple an ingredient before “messing up,” they can be made with no add-ins or allllllll of them, and they are toddler-approved (which I realize may mean nothing to some of you reading this…and to others, it may mean everyyyyyything).
“JUST GET TO THE RECIPE, ALLIE! YOU’RE NOT A PROFESSIONAL FOOD BLOGGER!!!”
No, I’m not. You’re right. Here ya go!
ELLEN’S KITCHEN SINK BANANA OAT BARS
PREP TIME: 10 minutes | COOK TIME: 30 minutes | MAKES: 6–8 servings
WHAT YOU NEED:
3 very ripe bananas
½ cup peanut butter
1 ½ cup rolled oats
Pinch of salt (about ¼ tsp)
1 tsp cinnamon (optional)
1 tsp vanilla extract
1-2 Tbsp chia seeds
1-2 Tbsp ground flax seeds
1 cup “add-ins” (optional, but this is where the fun happens!)
WHAT TO DO:
Preheat oven to 350°F and line an 8”x8” baking pan with parchment paper.
Mash the ripe bananas in a large mixing bowl until creamy in texture. Then stir in all remaining ingredients until a thick-ish dough forms. It should stick together without sticking to the sides of the mixing bowl, but should still be “spread-able.”
Spread the mixture into the prepared baking pan; use your spatula to spread it into an even layer across the baking dish. Sprinkle some extra “add-ins” over the top if you’re feeling it!
Bake for 20-25 minutes until the edges are just golden brown and there is no jiggling in the center of the pan.
Allow the bars to cool to room temperature (this is the hardest part, I swear!). Slice into 12-16 pieces and enjoy!
NOTES:
Add-ins: nothing is off-limits! Some favorites of ours are chocolate chips, coconut flakes, chopped nuts, dried fruit, mini M&M’s, peanut butter chips…sometimes a combo or sometimes just one! Note that these bars work best with a single cup of add-ins, so if you’re mixing and matching, keep that in mind!
I wasn’t kidding when I said this recipe is very forgiving. If you find yourself mixing the dough and it feels too firm, try adding more “liquid” (peanut butter, mashed banana, or even a tablespoon or two of water or milk). If the dough feels too firm, add more oats.
Store bars in an airtight container in the fridge for up to five days, or freeze them for up to three months.
MACROS PER SERVING: Nutritional information is based on the ingredients above without any add-ins. Per serving (12 bars) 4g P | 18g C | 7g F | 3g fiber
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