Recipe: Banana Oatmeal Breakfast Bars


On the days Audrey and I have an early morning activity I often find myself trying to feed her, dress her, and dress myself, all while desperately trying to get in one sip of coffee as we walk out the door.  Why?  Because neither of us are morning people and (thankfully) she doesn’t wake until around 8 a.m. everyday.  This recipe is the result of that early morning running around.  I need a breakfast item that can easily be eaten whether at home or on the go.  Something that is healthy yet portable.  Doesn’t need to be cooked or warmed up.  Soft, chewy, and easy to eat whether you have 1 tooth or a mouthful of teeth.  Something Audrey can feed herself while I gulp down that last sip of coffee.   These banana oatmeal breakfast bars are my answer.

Banana Oatmeal Breakfast Bars

9 months + up

Makes approx. 12 bars

  1. 3 very ripe bananas

  2. 1/4 cup coconut oil

  3. 2 tablespoons pure maple syrup, optional

  4. 1 tablespoon flaxmeal

  5. 1/4 cup milk (dairy or non-dairy)

  6. 1 teaspoon vanilla extract

  7. 1/2 teaspoon cinnamon

  8. 1/4 teaspoon salt

  9. 2 cups rolled oats (gluten-free if necessary)

  10. 1/4 cup raisins

Preheat oven to 350.  Line a 9×9-inch square cake pan with parchment paper*, leaving enough paper to hang over all four edges.  This will allow you to easily lift the bars out of the pan.

In a large bowl, mash the bananas together with a fork until smooth.  Add the oil, maple syrup if using, flaxmeal, milk, vanilla, cinnamon and salt.  Whisk together until well combined.  Stir in the oats and raisins.  Press mixture evenly into the bottom of the pan.  Bake 30-35 minutes until golden brown on top and a toothpick comes out clean.  Holding the edges of the parchment paper, gently lift the bars out of the pan.  Let cool and cut into squares.

* If you don’t have parchment paper just lightly coat cake pan with oil or cooking spray.  Allow to cool in pan before cutting into bars.

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© 2019 Danielle Krupa