Healthy Peanut Butter Breakfast Bars Recipe

4.97 from 95 votes

Healthy Peanut Butter Breakfast Bars Recipe

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.

Prep Time10

Cook Time30

Chilling time2

Total Time2 40

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Low Calorie, Vegan, Vegetarian

Servings: Breakfast Bars

Author: Laura Sandford

Cost: $5

Equipment

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

US Customary - Metric

Instructions

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/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).

Nutrition