7 Days Fun of Clean RecipesDownload
15Sep, 19
Clean Food Love
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Oatmeal Chocolate Chip + Banana Bars

It’s feeling like baking season!

Rainy all day here in SLC with the mountains already receiving snow.

Warm up your kitchen (and bellies) this Fall with these delicious oatmeal chocolate chip + banana bars. Very simple ingredients that you probably already have in your kitchen.

They stay great in the fridge for several days which makes for convenient after school, or post-workout snacking!

Rachel’s Tips: How To Make Oat Flour

Oat flour is the simplest flour to make at home, using whole rolled oats (old fashioned oats) and your high-speed blender or food processor.

2 cups of whole rolled oats equals about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.

You may have to stop your machine and move the flour around with a spoon.

Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.

makes 12 servings


  • 3 medium bananas + extra banana slices
  • 1/4 cup raw honey or pure grade b maple syrup
  • 3 Tbsps. unrefined coconut oil, melted
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup ground oatmeal/oat flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • a pinch of sea salt
  • 1/4 cup dark chocolate chips

Preheat your oven to 350 degrees f. and line an 8×12 inch baking pan with parchment paper. Place your 3 whole bananas into a mixing bowl and mash them using a fork. Add in the honey/maple syrup, oil, egg, and vanilla, and whisk until well incorporated. In a separate bowl, whisk together all remaining ingredients. Add this into the bowl with the banana egg mixture, and stir gently to completely combine. Pour your batter into the prepared baking pan and smooth the top and sprinkle with a few extra chocolate chips if desired. Add thin banana slices arranged equally on top as shown. Bake for 18-20 minutes, or just until the top is golden and a toothpick inserted in the center comes out clean. Allow to cool completely before slicing into bars. Keep these refrigerated for up to 5 days.


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