Healthy Peanut Butter Breakfast Bars
Posted Mar 10, 2019, Updated May 12, 2024
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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.
I really really hate bananas— so much so I taste them in almost everything that has it as an ingredient. Is there any substitute you could recommend for the bananas? In the past I have used applesauce but this recipe already calls for some and I don’t want to use too much and make it soupy. Thanks!
LOL Meg, my husband can relate to that. 😉 And while the flavor is subtle, you can definitely taste it. You could try substituting applesauce, just make sure you add just enough so that the batter is firm and not soupy! Any other ideas I can think of possibly working – Greek yogurt, pumpkin, sweet potato, etc. would also alter the final taste and/or texture!
Do they hold their shape (not melt or get really sticky) if not refrigerated? I’d like to carry them when backpacking but don’t want a sticky mess.
Hey Rob! I refrigerate them overnight and they set up very well. Then I cut them and individually wrap them in plastic wrap & store in the fridge. I have also traveled with them and backpacked with them and they held up well! My only recommendation would be to do a thin layer of peanut butter on the top…that is the only part of this bar that could potentially be sticky if it’s too thick. The bar itself is not sticky at all. It has more of a risk of getting crumbly if it dries out (from not being properly wrapped) than feeling sticky.
Good morning!
I just made these and they are already a hit with the family (my eldest has chosen to have this rather than a granola bar for after school snack which is a huge vote of approval!).
Quick question – can I freeze them? I made enough to share with my gym class buddies and then left them in the fridge 🤦🏼♀️ And I don’t think the little ones and I can get through the rest in a week…
Thank you!
Hello! YES! I freeze them and it works beautifully! Just wrap them in plastic wrap and put them in an airtight container in the freezer! Then let thaw in the fridge!
I made these yesterday and had one this morning for breakfast, warmed in the microwave. I added a handful of shredded unsweetened coconut and finely-chopped apple (about 1/2 small) that had been soaking in OJ for a day – just because I had them on-hand. Due to these added ingredients and for a little extra protein, I also added 1 beaten egg to the mix. The batter was just as described in the recipe – moist but not soupy. Spread just a thin layer of natural chunky peanut butter on top (Kirkland brand from Costco). Chilled overnight, warmed in the microwave…… YUM YUM! I didn’t find the cinnamon taste too strong at all (I love cinnamon and add it to my oatmeal and many baked goods, so if you love cinnamon then go for it!). I’ll definitely make these again without the extra ingredients as I am certain they would be terrific either way. Maybe also with some Nutella on top! Or sprinkle chocolate chips on top while still hot from the oven ….
I have all the ingredients and am anxious to make these but first I have a question — Would it spoil the outcome to add 1 egg to the mix before baking?
This recipe was a family favorite but it was a bit strong cinnamon for me, I tried substituting coco powder for cinnamon, I’ll let you know how it turns out. I love chocolate and peanut butter together so I am excited to try it!
I do love a strong cinnamon flavor! You can always decrease the amount of cinnamon!
Wow! So moist and filling. I may try crunchy PB in the mix and smooth on top next time. Yup, there will be a next time!!!
Thank you! I eat one of these every day so it always makes me happy when someone loves them like I do! 🙂
these look amazing! Thank you so much for providing the links to the ingredients that you used:)
Thanks sharing!I have a small modification to the recipe.I replaced apple sauce with dates,and almonds for almond flour.Then I used chia seeds for the protein powder.Super omega yummy 😋
So glad you enjoyed it and made it your own!
I don’t have almond or flaxseed meal can I replace it with all purpose flour and will it change the taste of the bars?
That will change the taste and nutrition of these bars! However you can try it and see how you like it, but I can’t guarantee the outcome!