Save I started making these bars on Sunday nights when I realized I was spending half my mornings staring into the fridge with no plan. The first batch came out a little crumbly because I skipped the applesauce, but even then, my kids devoured them before they cooled. Now they're part of our weekly rhythm, and the smell of cinnamon and warm blueberries has become my favorite way to end the weekend.
I packed these for a early morning hike once, and my friend asked if I'd bought them from some fancy health food cafe. When I told her they were just oats and banana, she didn't believe me until I sent her the recipe that night. It's funny how something so simple can feel like a small victory.
Ingredients
- Old-fashioned rolled oats: The backbone of the bars, they give you that chewy texture and hold everything together without feeling heavy.
- Vanilla protein powder: I use whatever I have on hand, but vanilla blends in without fighting the banana.
- Ground cinnamon: Just enough to make the kitchen smell like weekend mornings.
- Salt: Don't skip it, it wakes up the sweetness.
- Baking powder: Gives a little lift so they're not dense.
- Ripe bananas: The riper the better, those brown spots mean natural sweetness and moisture.
- Honey or pure maple syrup: I go back and forth, honey makes them a little chewier, maple adds a warmer note.
- Unsweetened applesauce: This is the secret to keeping them soft for days without adding oil.
- Large eggs: They bind everything and add a little protein boost.
- Pure vanilla extract: A teaspoon goes a long way in rounding out the flavor.
- Melted coconut oil or unsalted butter: Coconut oil keeps them dairy-free, butter makes them taste a little richer.
- Fresh or frozen blueberries: Frozen work just as well, and you don't have to plan ahead.
Instructions
- Preheat and prep your pan:
- Set your oven to 350°F and line an 8x8-inch pan with parchment, letting the edges hang over like little handles. It makes lifting them out so much easier later.
- Mix the dry ingredients:
- Whisk the oats, protein powder, cinnamon, salt, and baking powder in a big bowl until everything looks evenly distributed.
- Mash and combine the wet ingredients:
- In another bowl, mash your bananas with a fork until they're smooth, then whisk in the honey, applesauce, eggs, vanilla, and melted oil. It should look creamy and smell sweet.
- Bring it all together:
- Pour the wet mix into the dry and stir gently until just combined, don't overwork it or they'll get tough.
- Fold in the blueberries:
- Add the berries last and fold them in carefully, especially if they're frozen, so they don't break apart and turn everything purple.
- Spread and bake:
- Press the batter evenly into your pan and bake for 28 to 32 minutes, until the edges are golden and a toothpick comes out clean. Let them cool completely before you cut, I know it's hard to wait.
Save One morning my daughter grabbed two bars on her way out the door and told me later she traded one with a friend at lunch. The next week, that friend's mom texted asking for the recipe. That's when I knew these weren't just easy, they were actually good.
How to Store Them
I keep mine in a glass container on the counter for up to three days, but if you want them to last longer, the fridge works great for a week. You can even freeze them individually wrapped and pull one out the night before.
Ways to Mix It Up
Sometimes I swap the blueberries for chopped strawberries or chocolate chips when I'm feeling less virtuous. A handful of chopped walnuts or sunflower seeds adds a nice crunch, and if you're out of protein powder, oat flour works fine, you just lose a little of the protein boost.
Quick Fixes and Swaps
If you need them dairy-free, use coconut oil and check your protein powder label. If you're avoiding eggs, I've heard flax eggs work but I haven't tried it myself. You can also drizzle a little almond butter on top before baking for extra richness.
- Use peanut butter protein powder for a PB and blueberry vibe.
- Press a few extra berries on top before baking for a prettier look.
- Cut them smaller if you want more portions or bigger if you need serious fuel.
Save These bars have made my mornings quieter and my kids happier, and that's worth the 15 minutes it takes to stir them together. I hope they do the same for you.
Recipe FAQ
- → Can I use frozen blueberries in these bars?
Yes, frozen blueberries can be used straight from the freezer without thawing. Gently fold them into the batter to maintain their shape.
- → What can I substitute for protein powder?
Oat flour can replace protein powder for a non-protein version, keeping the texture hearty and dense.
- → How should these bars be stored?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
- → Can I make these dairy-free?
Use dairy-free protein powder and swap butter with coconut oil to keep the bars dairy-free and equally tasty.
- → Is it possible to add nuts or seeds for extra crunch?
Yes, incorporating about 1/4 cup of chopped nuts or seeds adds a satisfying crunch and additional flavor.