Super Cinnamon Raisin Banana Oat Bars


A few Father’s Days ago, I shared my Superdad Oat Bars Recipe. My dad has always loved simple, wholesome foods, a trait which he fortunately passed on to me. We both adore bananas and oats, so many variations of these bars have emerged from my kitchen, including these cinnamon raisin banana oat bars.

Super Cinnamon Raisin Banana Oat Bars Recipe - healthy, gluten-free, dairy-free and created for my dad!

My original Banana Oat Bars Recipe has a slight tropical vibe, but these cinnamon raisin banana oat bars have more of a breakfast influence. They’re sweetened with maple syrup and spiked with flaxseeds, dried fruit and the perfect touch of spice.

Tony isn’t a big raisin guy, so for him, I make this recipe with dried cranberries, dried blueberries or chopped walnuts. However, the cinnamon raisin banana oat bars pictured, are just as my dad and I would enjoy them together, packed with plump raisins. I do opt for organic raisins in my baking because grapes are a high pesticide fruit, and they can usually be found at a reasonable price.

Super Cinnamon Raisin Banana Oat Bars Recipe - healthy, gluten-free, dairy-free and created for my dad!

Special Diet Notes: Cinnamon Raisin Banana Oat Bars

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan banana oat bars, swap in your favorite egg replacer. A chia egg or powdered egg replacer should work pretty well.

5.0 from 4 reviews
Cinnamon Raisin Banana Oat Bars
Prep time
Cook time
Total time
Serves: 9 bars
  1. Preheat your oven to 350ºF and grease an 8x8-inch baking dish.
  2. Whisk together the flour, baking soda, cinnamon, and salt in a small bowl.
  3. In a mixing bowl, whisk together the banana, maple syrup, egg, oil, flaxseed, and vanilla until well combined. Stir in the flour mixture, followed by the oats and raisins, just until combined.
  4. Pour the batter into the prepared baking dish and even out.
  5. Bake for 25 to 30 minutes, or until the edges are browned and a toothpick inserted into the center comes out clean.
  6. Let cool completely before cutting into squares. Since they are somewhat moist, I recommend refrigerating leftovers. They can be heated or enjoyed cold (my favorite!).
Easy Oat Flour - To make oat flour, I simply grind ¼ cup oats in my spice grinder until powdered. It takes about 30 seconds.
Super Cinnamon Raisin Banana Oat Bars Recipe (dairy-free, gluten-free, healthy)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I just made these this morning. I used 2 T. Agave Nectar instead of the maple syrup. Mine only had to bake for 20 minutes. They are really good, and a perfect substitute for store bought power bars. Thanks for a keeper recipe!

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    • I’ve had people use rolled oats in the similar recipe that I have with success. I prefer to use the quick oats, which aren’t “processed” and have the same nutrient value, they’re just thinly sliced rolled oats – it cuts the “chewy” factor and they better absorb liquids.

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    • So funny you mentioned this Lisa. I habitually freeze bananas for smoothies but didn’t realize until recently that frozen bananas can be defrosted and used in recipes, too. For some reason, I though they would get mushy, but they work wonderfully! Thanks for noting htis.

  6. These look so good, Alisa! I was just talking the other night about how Darrol is getting tired of toast in the mornings. This must be a sign that it’s time to up our breakfast game!

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