In my ever growing search for what to do with my too ripe bananas, I came across a few banana oatmeal recipes on Pinterest. I love banana bread but sometimes I’m in the mood for something different, you know?
I took ideas from a few of my favorites and put together this recipe. I replaced regular oats with gluten free oats, used honey instead of sugar, and applesauce instead of butter & oil. This recipe is also a slightly healthier option than my go to banana bread recipe.
If you want to make this vegan, try replacing the honey with maple or agave syrup and using vegan chocolate chips!
Ingredients:
- 2 ⅓ cup gluten free oats
- 1 tablespoon of cinnamon (if you’re looking for a more subtle cinnamon flavor use 1 teaspoon instead. I like my strong cinnamon flavor.)
- ½ tsp baking soda
- ½ tsp baking powder
- 4 large ripe bananas
- 1 tablespoon vanilla extract
- ¼ cup cinnamon applesauce
- ¼ cup honey
- generous amount of peanut butter chips (or just chocolate if you prefer)
Directions:
- Preheat oven to 350 degrees & grease a 9×9 pan and set aside.
- Using a food processor or strong blender (Ninja , Vitamix…) blend the oats until it has the consistency of flour
- Add the oat flour to a bowl & mix in the cinnamon, baking soda, and baking powder
- In a separate bowl, mash the bananas until they’re mush. Then mix in the vanilla, applesauce, and honey
- Then pour the flour mixture into the banana mixture and combine well
- Fold in the peanut butter chips slowly
- Pour the mixture into the greased pan and bake for 20 minutes. You’ll know it’s done when you insert a toothpick and it comes out clean.
- Let cool then serve and enjoy!
This recipe will make about 16 bars. Store them in an airtight container. The oatmeal banana bars do not have to be refrigerated but they will last longer if you do. They freeze well too!
Do you have any go to recipes for your too ripe can’t eat bananas?
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