Strawberry Banana Oat Bars | running with spoons

recipe image of rolled oats strawberries bananas honey maple syrup almond butter chia seeds flax seeds coconut flakes walnuts pecans vanilla extract cinnamon baking powder salt yogurt milk alternatives protein powder dates applesauce

C. Motter Cindy

Strawberry Banana Oat Bars | running with spoons

Chewy, naturally sweetened oat bars packed with ripe bananas, fresh strawberries, and a hint of cinnamon — perfect for breakfast, snacks, or post-workout recovery with no refined sugar.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 bars

Course: Snack

Cuisine: American

Calories: 165

Ingredients Equipment Method Nutrition Notes

Ingredients

Dry Ingredients

2 cup rolled oats certified gluten-free if needed
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon

Wet Ingredients

1 cup mashed ripe bananas about 2 medium bananas
1/4 cup maple syrup or honey
1/4 cup almond butter or any nut or seed butter
1 teaspoon vanilla extract

Add-ins

1 cup fresh strawberries diced, or frozen and drained
2 tablespoon chia seeds optional for added fiber
1/4 cup protein powder optional, for high-protein version

Equipment

8x8 inch baking dish
Mixing bowl
Baking sheet
Parchment paper
- Spatula

Method

Prep & Preheat

Mix Wet Ingredients

Combine Dry and Wet

Bake & Chill

Nutrition

Calories: 165kcalCarbohydrates: 26gProtein: 4gFat: 6g

Notes

For gluten-free: Use certified gluten-free oats. For vegan: Use maple syrup instead of honey. For nut-free: Use sunflower seed butter. To make no-bake: Pulse oats in a food processor, combine with wet ingredients, press into pan, and refrigerate for 2+ hours. Add-ins like chocolate chips, walnuts, or dried cranberries can be stirred in before baking. Bars may crumble if sliced while warm — always chill thoroughly. Store in an airtight container in the fridge for up to 5 days or freeze individually for up to 3 months.

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