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! Plus they’re gluten-free, dairy-free, refined sugar free and vegan! I have eaten one every day for almost 15 years - it's my all-time favorite recipe.
Preheat oven to 350 degrees F. Grease an 8x8 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
Ingredient Substitutions
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.
Store/FreezeI 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).