Soft and chewy banana oatmeal bars with gluten free oats, ripe bananas, and blackberry jam. Easy grab and go breakfast that keeps you full. They’re soft, jammy, and just sweet enough with wholesome oats for that perfect balance of comfort and nutrition.
They bake up in one pan, hold together beautifully, and make an easy grab-and-go breakfast that actually keeps you full for hours. Perfect for busy mornings, road trips, or when you just want something homemade that feels a little bit special.
Check out the sourdough discard option below … if you do not have it.
Ingredients And Why They Work
Gluten Free Rolled Oats – The hearty base of these bars! Oats add fibre and texture, helping keep you full and energized through the morning.Make sure yours are certified gluten free and safe.
Ripe Bananas – Naturally sweet and full of moisture, bananas replace what would have been more sugar, while adding the best texture.
Blackberry Jam – Brings a juicy, jammy layer of flavour. The tartness balances the banana’s sweetness and gives each bite that delicious berry taste.
Egg – Helps bind the bars together and add a bit of protein to make them more satisfying. You could use a flax egg and it works well.
Brown rice flour and oat flour – Adds a hint of nutty flavour, healthy fats, and extra binding for a tender well balanced texture.
Cinnamon and Vanilla – Boost the natural sweetness and warmth of the recipe without adding sugar.
Baking Powder & Salt – Give the bars a little lift and enhance the overall flavor balance.
Optional Add-ins
A handful of chopped nuts for crunch and healthy fats
A sprinkle of chia seeds or hemp hearts for a protein and fiber boost
Why You’ll Love These Banana Oatmeal Bars
Made with simple, wholesome ingredients
Naturally sweetened with bananas
Gluten-free and easy to make in one bowl
Perfect for meal prep or busy mornings
Tips for Success
Use overripe bananas for maximum sweetness and soft texture.
Don’t over bake – bars should stay soft and chewy.
Swap blackberry jam for blueberry or raspberry if desired.
Store in an airtight container for 2–3 days at room temperature or up to 5 days in the fridge. They also freeze well.
Oat note: Some people with celiac disease or gluten sensitivity may not tolerate oats, even if labeled gluten free. In certain countries, oats aren’t recommended for those avoiding gluten, so check local guidelines or your own tolerance before using.
Sourdough discard option: This recipe works with or without 100 g of sourdough discard. If using discard, it adds a subtle tang and extra tenderness. If you prefer to leave it out, simply replace it with 25 grams of extra oat flour and 75 grams of Greek yoghurt.
For the best results with gluten free baking I prefer to use a kitchen scale. This makes measuring ingredients not only more accurate but also less clean up, when not using all those cups and spoons. Here is the link to the scale that I use.
Banana Oatmeal Bars – Gluten Free
Ingredients
- 100 g gluten free sourdough discard
- 80 g mashed banana
- 60 g maple syrup or honey
- 50 g coconut oil, melted
- 1 large egg
- 1 tsp vanilla extract
- 60 g oat flour
- 80 g brown rice flour
- 60 g rolled oats
- 10 g ground flaxseed
- 6 g psyllium husk powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 120 g blackberry jam raspberry, strawberry, or mixed berry work great
Instructions
- Preheat oven to 350°F (177°C). Line an 8×8-inch pan with parchment paper.
- Whisk together wet ingredients in a large bowl until smooth.
- In a separate bowl, mix dry ingredients.
- Combine wet and dry until a thick batter forms. Let sit 5 minutes to hydrate the psyllium.
- Spread 1/2 of the batter evenly into the prepared pan.
- Spoon the jam over the surface and spread gently.
- Drop the remaining batter on top in small dollops. It doesn’t need to cover completely.
- Sprinkle the top with extra oats.
- Bake 30–35 minutes, until golden and set in the center.
- Cool completely before slicing. Bars firm up as they cool.
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