Healthy Peanut Butter Breakfast Bars
Posted Mar 10, 2019, Updated May 12, 2024
This post may contain affiliate links. Please read our disclosure policy.
This easy peanut butter breakfast bars recipe is made in one bowl in 30 minutes, and is loaded with fiber, protein & omega-3s to keep you full all morning long!
When I decided to start this website in 2016, I knew right away that this would be my very first post. These Healthy Breakfast Bars have been my constant companion for the last 15 years are are, hands down, my favorite recipe of all time.
These breakfast bars gave me energy through my career as a high school chemistry teacher. They helped me grow all the necessary parts of our very first tiny little human, and the second, and the third, and the fourth, and the fifth, and the sixth.
These healthy oatmeal breakfast bars sustained me as we moved across the country away form all our friends and family. Every night when my head hits the pillow and I close my eyes, I know one of these beauties will be waiting for me when I wake up. I love them. Truly I do.
I mean, what’s not to love? These breakfast bars are full of fiber, protein, potassium, omega-3s, and are SO delicious. They are gluten, dairy and refined sugar free, but they are hearty enough to keep you full for hours. And they’re easy to make! To me, they are perfect.
Healthy Breakfast Bars: Ingredients & Substitutions
I get a lot of questions about possible substitutions for this breakfast bar recipe, so let’s chat about them now! A great thing about this recipe is that it’s fairly customizable.
- Quick Cooking Oats. Old fashioned oats work well, using them will result in a chewier texture.
- Almond flour/meal: If you’d prefer to not use almond meal, omit it and increase the amount of oatmeal by ½ cup.
- Ground Flaxseed: You may substitute ½ cup of almond meal or extra oats in place of the ground flaxseed.
- Protein Powder: This is an optional ingredient. I love using Vanilla Protein Powder for a little flavor and protein boost, but you can omit it entirely if you don’t keep this ingredient on hand!
- Honey: maple syrup is a good substitute. Or, add an extra banana or an extra ¼ cup applesauce instead if you’d prefer a less-sweet, sugar free option.
- Peanut Butter: I use creamy or crunchy and choose your favorite variety.
How to Make Breakfast Bars
Since I have made this breakfast bar recipe every week for 15 years now, I’m pretty sure I could make them in my sleep! However, in order to be helpful I want to walk through all the steps in this recipe for you.
Combine Wet Ingredients
To make these breakfast bars in one bowl, start by mashing the banana. I use a potato masher, but a fork would work as well.
Then add the rest of the ingredients and stir until the mixture is uniform throughout!
Add Dry Ingredients
Next, add all the dry ingredients to the wet mixture and stir to combine.
As you can see, the final mixture should not be runny. It should be moist but not at all liquidy.
Bake for 20 Minutes
This healthy breakfast bars recipe requires two sessions of baking. First, bake the breakfast bars naked (without any peanut butter on top) for 20 minutes.
The top should be slightly firm when the breakfast bars are removed from the oven. Since all ovens are different your baking time may vary slightly. However, it is important that the top isn’t mushy and that you can spread peanut butter around on it without it becoming a mess!
Top With Peanut Butter
After 20 minutes of baking, remove the oatmeal breakfast bars from the oven and spread a layer of peanut butter on top. The amount you use will depend on your taste.
I enjoy a super thick layer of peanut butter, so I use about 1/4 to 1/2 cup. Use as much or as little as you’d like!
Bake for 10 Additional Minutes
Return the breakfast bars topped with peanut butter to the oven for 10 more minutes. This step sets the peanut butter and finishes baking the bars.
As you can see, the final product will have nice little sinkholes of peanut butter on top! YUM!
Chill Overnight
These breakfast bars are best served cold. I always make them the day before I want to eat them and let them cool in the refrigerator overnight.
I have eaten them warm when I didn’t have my act together and they’re still good, but not as good if catch my drift!
Cut & Enjoy
Finally, once the breakfast bars have cooled in the pan overnight, cut them into squares and enjoy! Or you can cut them and save them for later! I always cut them into 9 breakfast bars, because it’s the perfect size breakfast for me to enjoy with a green smoothie.
Store/Freeze
I make a large batch of these (sometimes a double batch) to eat all week long. Wrap them individually in plastic wrap and store them in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw slowly in the refrigerator (do not microwave).
Breakfast Bars Recipe FAQs
To store these breakfast bars, simply cut them and put them in an airtight container in the refrigerator. If you think it will be over a week before you finish them all, I recommend wrapping them individually in plastic wrap and then putting them in an airtight container.
If stored in an airtight container in the refrigerator these breakfast bars will last for up to one week!
Yes, double the ingredients and bake in a 9×13″ pan. You may need to bake them 5 minutes longer.
If you make something from JoyFoodSunshine I would love to see your creations. Follow along with me on Instagram, Pinterest, Facebook, Twitter and Youtube. Tag me in your photos #joyfoodsunshine @joyfoodsunshine Don’t forget to rate this recipe and leave a comment below.
Healthy Peanut Butter Breakfast Bars Recipe
Ingredients
- 1 ½ cup quick cooking oats
- ½ cup almond meal
- ½ cup flaxseed meal
- 2 teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- 2 Tablespoons vanilla protein powder (optional)
- 1 teaspoon pure vanilla extract
- 2 overripe bananas (mashed)
- ½ cup unsweetened applesauce
- ¼ cup creamy peanut butter
- 2 Tablespoons honey (or maple syrup)
Topping
- ⅓ cup creamy peanut butter
Instructions
- Preheat oven to 350 degrees F. Grease an 8×8 square baking dish
- In a small bowl combine the dry ingredients (oats, almond meal, flaxseed, salt, cinnamon and protein powder if using), set aside. (alternately add the dry ingredients after mixing the wet ingredients).
- In a large bowl mash the banana. Add applesauce, honey, 1/4 cup peanut butter and vanilla. Mix well.
- Stir dry ingredients into wet until combined. Spread mixture into the pan (should be moist but not soupy).
- Bake 20 minutes (should be slightly brown around the edges and top should be set), remove from oven and spread peanut butter over the top of the bars (I like a really thick layer of peanut butter but it’s to your own preference)
- Continue baking for 10 minutes more or until firm and lightly browned around the edges. At this point the peanut butter layer will have tiny little bubbles in it.
- Cool completely in the refrigerator and cut into 6 or 9 bars. Wrap each with plastic wrap and store in an airtight container in the fridge for a quick grab and go breakfast!
Video
Notes
- Quick Cooking Oats. Old fashioned oats work well, using them will result in a chewier texture.
- Almond flour/meal: If you’d prefer to not use almond meal, omit it and increase the amount of oatmeal by ½ cup.
- Ground Flaxseed: You may substitute ½ cup of almond meal or extra oats in place of the ground flaxseed.
- Protein Powder: This is an optional ingredient. I love using Vanilla Protein Powder for a little flavor and protein boost, but you can omit it entirely if you don’t keep this ingredient on hand!
- Honey: maple syrup is a good substitute. Or, add an extra banana or an extra ¼ cup applesauce instead if you’d prefer a less-sweet, sugar free option.
- Peanut Butter: I use creamy or crunchy and choose your favorite variety.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum!!! These look soooo good. Definetly making these, but my question is, if I want to add in some protein powder how much would I use and would I replace for another ingredient?
How long do they cool in fridge?
I usually cool them overnight!
I’m so excited to try these bars this week. When you double the recipe do you use a 9X13 pan? If so, how does it change the cooking time?
Thank you!!!
I honestly don’t double it because I like them fresh! 😉 But my sister doubles it all the time. She says a 9×13″ pan bakes for the same amount of time. The key is to make sure the top of the bars is firm enough to spread the peanut butter without it coming apart. Then bake for 10-12 minutes longer so the peanut butter on top can stick to the bars!
Hello! This looks like a great recipe and I am thinking of trying it for my teenage son’s lunch. he has a peanut allergy so we will be substituting almond or soy butter. I was wondering how gooey (messy!) the top of these bars is. I wouldn’t want to send anything too messy in his lunch! Thanks, and I look forward to checking out more of your gluten-free recipes on your blog and Pinterest.
Hey Kelly! As long as the bar is cold the top is not messy at all! It does get a little soft as it sits at room temperature, but that’s never been a problem for me! LOL!
Holy Cannoli (well, no, cannoli would be bad, but still), can I just say, I cannot wait to make this?!
Have you ever doubled the recipe and cooked it in a 9×13 pan? Wondering about cooking temperature and time?
Hi Laura! I made these bars and they are delicious. I was wondering if you ever tried adding egg or egg whites to this mix? I realize they wouldn’t be vegan anymore, but just to make them a little more filling as a breakfast. I know you mention adding protein powder – I just try to stick to whole foods vs powders when I can. I’d be curious for your thoughts!
Hey Kristen! I have not tried adding egg. I believe doing so would change the texture, but if you are ok with a little “fluffier” or a bar it might work! I do use vanilla protein powder in every batch I make! 🙂 I love the taste of it! You can always add more peanut butter to the inside of the bars for more protein. Or substitute some of the flaxseed for almond meal to increase the protein as well!
Hey beautiful! Thank you so much for being part of my 50 Epic Vegan Back to School recipes’ roundup ♥ I loved your recipe!
These sound delicious!! Can’t wait to make them!
I literally eat one every single day and have for 10 years! I love them! 😉
Ahhh! These look so good!! I think I actually have everything I need to be able to make it! <3!