These Peanut Butter and Banana Oatmeal Squares have been a favorite in our freezer meal breakfast rotation for years. With just a few pantry staples, some ripe bananas and 30 minutes, you’ll have soft, cake-like breakfast squares that reheat from frozen in 90 seconds.
They have no added sugar (just a little honey!), they’re kid-friendly, handheld, budget-friendly AND filling. They’re really that good!
These oatmeal squares are essentially a baked breakfast bar. They’re made from quick oats, mashed banana, peanut butter, milk, a little honey and a sprinkle of cinnamon. After they bake, they’re more like a banana oatmeal cake than a dense, chewy granola bar. Once they’re sliced into squares, they’re perfect for freezing as individual serving-size portions that become the perfect grab-and-go breakfast.
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Why You’ll Love This Recipe
- Ready in 30 minutes. Dry ingredients in one bowl, wet ingredients in another, then mix together and bake. Simple as that!
- Pantry staples. This recipe is made from super simple ingredients that are shelf-stable. You probably already have most of them!
- No added sugars. You only need a ¼ cup of honey and mashed bananas to sweeten this one.
- Freezer friendly. The best part (in our opinion) is that these little breakfast squares freeze SO well for when you need a quick breakfast or snack on the go.
- Kid-approved. Because we know peanut butter + banana is a go-to combination for kids. Plus, the soft cake-like texture is great for even the littlest eaters! They also fit great in a lunchbox.
Key Ingredients for Peanut Butter Banana Oatmeal Squares
- Quick Cooking Oats: these make these squares a little more hearty! Old fashioned oats will work in a pinch, but the texture will be chewier (and less cakey).
- Baking Powder: don’t skip this! It adds some lift so the squares aren’t as dense.
- Salt and Cinnamon: Boosts the flavor and pairs perfectly with the banana + peanut butter.
- Mashed Bananas: use ripe, spotted/browned bananas for more natural sweetness and the right amount of moisture. Don’t have ripe bananas? Try these quick tips from The Kitchn.
- Peanut Butter: we like to use creamy peanut butter, but you can use crunchy if you like the extra texture. If you’re using a natural peanut butter, make sure it is mixed well before adding it. The batter may be slightly more sticky if you use natural peanut butter.
- Vanilla Extract: any kind will work, but we prefer pure vanilla extract over imitation in this one.
- Honey: This sweetens the recipe (and it’s the only sweetener in it!). You can swap out maple syrup in a pinch, but it may change the texture slightly.
- Egg: the binder in this recipe and helps give it that cake-like texture you’ll love.
- Milk: to adjust the consistency of the batter. We like to use 2%, but any kind of milk will work (even non-dairy), but the texture and flavor will change slightly depending on the type of milk you use and how much fat is in it.
- Toppings: dress it up however you like. We like to add extra sliced bananas, melted peanut butter and a drizzle of honey before serving (if we’re not eating it as a bar on the go!).
Step-by-Step Instructions
- Preheat oven to 350℉. Spray a 9×9” baking pan with non-stick cooking spray and set aside.
- In a mixing bowl, mix together dry ingredients (oats, baking powder, salt, and cinnamon); set aside.
- In another mixing bowl, mix together mashed bananas, peanut butter, vanilla extract, and honey. Mix in egg and milk.
- Mix dry ingredients and wet ingredients together, then pour the mixture into the prepared pan.
- Bake for 24-26 minutes or until the edges are just barely browned.
- Let cool and then cut into 9 squares.
Reader Favorite Variations and Substitutions
- Add mix-ins: these taste great with mini chocolate chips, raisins, or chopped nuts (like almonds!).
- Swap the nut butter: almond butter or sunflower seed butter both work well in place of peanut butter.
- Make it dairy-free: swap out the milk for your favorite non-dairy milk
- Change up the toppings: add some crunch with a sprinkle of granola or nuts, or serve it with a dollop of vanilla yogurt on top.
Make-Ahead and Freezer Instructions
To store: Keep leftover squares in an airtight container in the fridge for up to 5 days.
To freeze: Let the squares cool, then wrap each square in plastic wrap. Put all the wrapped squares into a gallon-sized freezer bag. These will last in the freezer for up to 30 days.
To reheat: Microwave a frozen square for 60-90 seconds, or let it thaw overnight in the fridge. Add fresh toppings (if desired) after reheating, not before freezing.
Frequently Asked Questions About These Oatmeal Squares
Yes! That’s what they’re made for! Let the bars cool completely, then wrap individually and freeze for up to 30 days. Reheat them straight from frozen in the microwave.
You bet! However, the texture will be a little more chewy and more dense (less cake-like).
Absolutely. Maple syrup works as a 1:1 substitute, though the flavor may be slightly different.
They can be! Use certified gluten-free oats to make this recipe gluten free.
Of course. Double the ingredients and bake them in a 9×13” pan (you may need to add a few minutes to the bake time).
Try subbing the peanut butter for almond butter or sunflower seed butter.
What to serve with these Oatmeal Breakfast Bars:
These breakfast bars stand as a hearty breakfast on their own, but you can also serve them with a big scoop of Instant Pot Yogurt, more fresh fruit, or Scrambled Egg Breakfast muffins for more protein and veggies.
More Make-Ahead Breakfast Recipes You’ll Love
- Chocolate Overnight Oats
- Overnight Chia Pudding
- Baked Freezer Pancakes
- Power-Packed Granola
- Breakfast Cookies
Peanut Butter and Banana Oatmeal Squares Recipes
Ingredients
- 1 ½ cups quick cooking oats, old-fashioned oats will work as well
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 2 overripe bananas mashed
- ¼ cup peanut butter
- 1 teaspoon vanilla extract
- ¼ cup honey
- 1 egg lightly beaten
- ¾ cup milk
- Sliced bananas, melted peanut butter, and honey for topping
Instructions
- Preheat oven to 350℉. Spray a 9×9” baking pan with non-stick cooking spray and set aside.
- In a mixing bowl, mix together dry ingredients (oats, baking powder, salt, and cinnamon) and set aside.
- In another mixing bowl, mix together mashed bananas, peanut butter, vanilla extract, and honey. Mix in egg and milk.
- Mix dry ingredients and wet ingredients together.
- Pour mixture into the prepared pan.
- Bake for 24-26 minutes or until the edges are just barely browned.
- Let cool and cut into 9 squares.
- Top with sliced bananas and drizzle with melted peanut butter and honey (all optional toppings)
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
