Oatmeal Banana Coconut Breakfast Bars: A Wholesome Homemade Snack
A make-a-head snack that combines whole grains and natural sweetness in every chewy bite.
Oatmeal Banana Coconut Breakfast Bars: A Nutritious Start
Set aside the store-bought granola bars—making your own oatmeal banana coconut breakfast bars at home is easier than you think, and brings unbeatable flavor and nutrition to your breakfast or snack routine. These chewy bars combine the heartiness of oats with the natural sweetness of bananas and a satisfying touch of coconut, all held together in a portable, make-ahead bar that’s naturally gluten-free and vegan-friendly if desired. Whether you’re looking for a grab-and-go breakfast, a wholesome snack, or a base for endless flavor variations, this recipe fits perfectly.
Why Make Oatmeal Banana Coconut Bars at Home?
- Healthier Choice: Homemade bars allow you to control ingredients—bye-bye, excessive sugars and preservatives.
- Customizable: Adapt the recipe easily for dietary needs or what’s on hand: swap dried fruits, nuts, seeds, or chocolate chips.
- Perfectly Portable: These bars are ideal for breakfast on the move, packed lunches, road trips, or afternoon snacks.
- Budget-Friendly: Pantry-staple ingredients mean bigger batches for less than store-bought granola bars.
- Easy Prep & Storage: Simple mixing and minimal equipment (just one mixing bowl), plus freezer-friendly for extended shelf life.
Key Ingredients and Why They Matter
- Oats: Old-fashioned or rolled oats form a hearty, chewy base and plenty of slow-digesting fiber.
- Bananas: Overripe bananas provide moisture, natural sweetness, and subtle flavor; they also bind the bars without added fat.
- Shredded Coconut: Adds sweet, nutty chewiness and enriches both flavor and texture.
- Dried Fruit (Optional): Dried figs, apricots, or other fruit lend chewiness and extra bursts of sweetness.
- Nuts or Seeds (Optional): Walnuts, pecans, or sunflower seeds offer crunch and nutrition, boosting protein and healthy fats.
- Sweetener (Optional): Light brown sugar or a drizzle of honey or maple syrup is optional for added sweetness.
- Butter or Oil (Optional): A touch of melted butter or coconut oil improves mouthfeel and helps hold everything together, especially if not using nut butter.
Step-by-Step Instructions
- Preparation
- Preheat your oven to 375°F (190°C). Line or lightly grease an 8×8-inch baking pan.
- Mash the Bananas
- In a large mixing bowl, thoroughly mash 2 large overripe bananas.
- Mix Wet Ingredients
- Stir in 3 tablespoons melted butter or coconut oil (optional, for richness) and 1/4 cup light brown sugar (or sweetener of choice, adjust to taste).
- Combine Dry Ingredients
- To the wet mixture, add 2 cups rolled oats and 1 cup shredded coconut. Fold in 1/2 cup chopped dried figs or apricots and 1/2 cup chopped walnuts or pecans if using. Add a pinch of salt (½ teaspoon) for flavor balance.
- Combine and Mix
- Gently mix until all ingredients are thoroughly incorporated. Mixture should be moist but not too wet; add a few tablespoons of oats or coconut if mixture seems very loose.
- Bake
- Spread mixture into prepared pan, pressing gently and evenly into corners.
- Bake for 22–28 minutes, or until bars are set and golden on top. (Check after 20 minutes; baking time will vary with ingredient swaps and oven.)
- Cool and Slice
- Let bars cool fully in the pan before slicing—this helps them hold together cleanly.
Ingredient Variations and Substitutions
One of the finest features of this recipe is flexibility—based on diet, taste, or what you have on hand.
- Make It Vegan: Use coconut oil in place of butter; sweeten with agave, maple syrup, or omit sugar entirely if your bananas are very ripe.
- Gluten-Free: Ensure oats are certified gluten-free.
- Nut-Free: Skip tree nuts or use pumpkin and sunflower seeds for added crunch.
- Flavor Twists:
- Chocolate chips for indulgence
- Cinnamon, nutmeg, or vanilla extract for extra aroma
- Dried cranberries, cherries, currants, or chopped apricots
- Swirl in peanut or almond butter for extra richness
Storing and Serving Suggestions
- Room Temperature: Store bars in an airtight container for up to 3 days.
- Refrigeration: Bars keep well in the fridge up to 1 week for extra firmness and longevity.
- Freezing: Wrap bars individually and freeze in airtight bags for up to 2 months. Thaw at room temperature or warm gently before enjoying.
These bars are delicious enjoyed plain, or as part of a larger breakfast—try serving with yogurt and fresh fruit for a complete, satisfying meal.
Tips for Perfect Breakfast Bars
- Pick Ripe Bananas: For best flavor and natural sweetness, use bananas with plenty of brown spots—they mash easily and add moistness.
- Press Firmly: Press your mixture firmly into the pan for clean slicing and solid bars that hold together well.
- Cool Completely: Letting bars cool fully helps them set—avoid slicing while too warm.
- Double Batch: These freeze beautifully; make a double batch for quick, nutritious snacks anytime.
Nutritional Profile
| Ingredient | Main Nutrients | Health Benefits |
|---|---|---|
| Oats | Fiber, Protein, Manganese | Supports heart health, aids digestion, provides steady energy |
| Bananas | Potassium, Vitamin C, B6 | Supports muscle function, immune health, natural sweetener |
| Dried Coconut | Iron, Fiber, Healthy Fats | Promotes energy, adds healthy fats, flavor and texture |
| Nuts/Seeds | Healthy Fats, Protein, Magnesium | Support satiety, brain health, and energy |
| Dried Fruits | Natural sugars, Fiber, Iron (varies) | Quick energy, antioxidants, sweetness |
What others are reading
Frequently Asked Questions (FAQs)
Can I use instant oats instead of rolled oats?
Rolled oats provide the best chewy texture. Instant oats will work but may result in a slightly softer, less textured bar.
How do I make these bars less sweet?
Use just the natural sweetness from the bananas and skip any added sugar. Bars will be less sweet but still flavorful, especially if you add dried fruit.
Are these bars gluten-free?
Yes, as long as you use gluten-free certified oats, these bars are naturally gluten-free.
How do I know when they are done baking?
Bars are finished when the top is golden and the edges look set. The bars will continue to firm up as they cool.
Can I freeze these bars?
Absolutely. Once fully cooled, wrap bars individually and store in a freezer-safe bag up to two months. Thaw at room temperature or microwave for a quick snack.
Simple Oatmeal Banana Coconut Bar Recipe
Makes one 8×8-inch pan (16 small or 9 generous bars)
- 2 cups rolled oats
- 1 cup shredded unsweetened or lightly sweetened coconut
- 1/2 cup chopped dried figs, apricots, or other fruit (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup light brown sugar or maple syrup (optional)
- 2 large overripe bananas, mashed (about 1 cup)
- 3 tablespoons melted butter or coconut oil
- 1/2 teaspoon salt
- Preheat oven to 375°F (190°C). Grease or line an 8×8-inch baking pan.
- In a large mixing bowl, combine oats, coconut, dried fruit, nuts, and salt.
- Separately, mash bananas and combine with melted butter/oil and brown sugar or syrup, if using.
- Mix wet and dry ingredients until well blended and no dry patches remain.
- Scrape batter into pan, smoothing evenly and pressing firmly.
- Bake for 22–28 minutes, until golden. Cool fully before slicing.
Beyond the Classic: Easy Variations
- Chocolate Banana Bars: Stir in 1/3 cup chocolate chips before baking.
- Berry Coconut Bars: Swap dried figs for dried tart cherries or cranberries for a tangier bite.
- Peanut Butter Swirl: Dollop 1/4 cup peanut or almond butter and swirl gently into the batter before baking.
- Maple Cinnamon: Add 1 teaspoon cinnamon and substitute brown sugar with maple syrup for aromatic warmth.
- Protein Boost: Stir in a scoop of unflavored or vanilla protein powder; increase wet ingredients slightly as needed.
Make-Ahead and Meal Prep Tips
- For busy mornings, wrap bars individually for the ultimate grab-and-go breakfast.
- Bake ahead and store a week’s worth of snacks in the fridge for the whole family.
- Bars make a practical and popular addition to lunchboxes—for both kids and adults.
Serving Suggestions
- Enjoy bars warmed with a dollop of Greek yogurt and fresh berries.
- Pack with nut butter for extra satiety on hikes or road trips.
- Crumble over smoothie bowls or oatmeal for added texture and flavor.
Troubleshooting Common Issues
- Bars too dry: Oats can absorb more moisture than expected. Add an extra tablespoon or two of mashed banana or a splash of milk to the next batch.
- Bars crumble after baking: Ensure you’re baking long enough and pressing mixture firmly into pan; adding more mashed banana can help too.
- Too sweet or not sweet enough? Adjust sugar/syrup to personal preference, or rely solely on fruit for natural sweetness.
Oat-Banana Bar vs. Store-Bought: A Nutritional Comparison
| Feature | Homemade Oatmeal Banana Bar | Commercial Granola Bar |
|---|---|---|
| Ingredients | Whole grains, fruit, little or no added sugar | Often refined sugars, oils, additives |
| Sweeteners | Banana, dried fruit, optional honey/maple | Corn syrup, cane sugar |
| Fiber per serving | High (oats, fruit, nuts) | Low to moderate |
| Customizable? | Easy (infinite varieties) | Limited |
| Cost | Low | High |
Final Thoughts
Oatmeal banana coconut breakfast bars exemplify the ease and versatility of homemade, whole-food snacks. With just a few simple ingredients and endless options for customization, you can prep a tray of chewy, satisfying bars that beat store-bought options on both nutrition and flavor. Try them as written, or experiment with the many variations to find your perfect portable breakfast or snack solution!
References
Similar Articles
Read full bio of Sneha Tete
