Thursday, May 24, 2012

Peanut Butter Banana Oatmeal Squares

(I'm sorry about the serious lack of posting lately- I've been so busy with various activities, and finishing up the year homeschooling.  I have been making a lot of new recipes lately & taking tons of pictures, so I'll have plenty to post about once I find the time!  Just 2 weeks left of school, then I'll be back.)

I saw this recipe on Pinterest, and right away it looked interesting.  I'm always up for an easy, yummy breakfast recipe!  The kids and I love these- even my picky eater who refuses to eat a bowl of oatmeal, he'll eat this because it's in bar form!  Silly boy.  These bars will last a few days at room temperature, and if you want you can reheat them before eating.  Enjoy!

Peanut Butter Banana Oatmeal Squares
Printable version here

1 1/2 cups oats (old fashioned or quick)
1/4 cup packed light brown sugar
1 tsp. baking powder
1/2 tsp. kosher salt (or 1/4 tsp. table salt)
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large banana, mashed
1/4 cup creamy peanut butter

1. Mix together the oats, brown sugar (I used a little less than 1/4 cup), baking powder, salt, and cinnamon.

2. Add in the vanilla, milk, and egg.  Mix the ingredients together.  Then add in the mashed banana and peanut butter and stir to combine.

3. Pour the mixture into a lightly greased 8x8 inch baking pan.  Bake at 350º for 20 minutes.  Cool, cut into squares, and enjoy!

Recipe source:

Why I love it?  They are ingredients I almost always have (normally I just have to wait for a ripe banana), they have a good amount of nutrition in them (fiber, protein, and some good fats), they're easy, and they taste great! 


  1. I'm not sure that I understand the difference in recipes between old fashioned oats and quick oats...are they interchangeable? I know obviously just cooking them there is a difference but in a recipe I would think that wouldn't matter. Tiph

  2. You know, I'm not quite sure. In something with a short baking time (like a cookie) I probably wouldn't interchange them (because the thicker old fashioned oats wouldn't have time to cook enough), but in a longer baking time, I think either would work. I ran out of quick oats when I made this yesterday, so I used some regular oats that I briefly chopped in the food processor. Out of curiosity, next time I make this I'll use regular oats- and I'll report back! :)