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.
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.
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.
- ¼ cup oat flour (see below) or whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup mashed banana
- ⅓ cup maple syrup (can sub another liquid sweetener)
- 1 large egg
- 2 tablespoons grapeseed, rice bran or other neutral-tasting oil
- 2 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- 1¼ cups quick oats (certified gluten free, if needed)
- ⅓ cup organic raisins (dried cranberries, dried blueberries, or chopped walnuts)
- Preheat your oven to 350ºF and grease an 8x8-inch baking dish.
- Whisk together the flour, baking soda, cinnamon, and salt in a small bowl.
- 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.
- Pour the batter into the prepared baking dish and even out.
- Bake for 25 to 30 minutes, or until the edges are browned and a toothpick inserted into the center comes out clean.
- 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!).
This looks yummy! Do you think pureed sweet potato or applesauce could be subbed for the banana? Bananas get eaten up too fast in our house to have them around for baking.
I don’t want to make guarantees, since I haven’t tested this, but probably.
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!
Wonderful! And thank you for sharing your feedback and modifications Beth.
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It is ok to use whole rolled oats instead? Thanks
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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These are perfect for a mid-afternoon snack! Thanks for the recipe!
Happy to oblige – and yes, they are wonderful midday with tea or coffee (or milk beverage!)
I love oat bars! Yours sounds and looks so yummy – love the flavors in this one 🙂
I would so love to have these around for breakfast 😀 I’ll have to whip up a batch!
I love your story between you and your dad. I love to make bars I can snack on them throughout the week. These would be a great bar to try out.
Thank you! I didn’t grow up in a foodie household, but my dad and I shared a love for healthy and hearty with a daily side of indulgence 🙂
These look so delicious and healthy Alisa. I’ve been peeling and freezing bananas as soon as they get ripe, to use for smoothies, but I’m going to defrost a few and try your recipe. Thanks!!
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.
These look super delicious! They’d be a great portable breakfast or for an afternoon snack!
Yes, a softer bar, but still portable. Though they never make it past the kitchen with us 🙂
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!
Indeed! My husband just devours these, but for a heartier breakfast, I slather on a little nut butter like “frosting”, too!
Pinned–this sounds like the kind of treat my whole family will enjoy!
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