Description
Delicious and healthy Strawberry Oatmeal Bars made with ripe bananas, Greek yogurt, oats, and fresh diced strawberries. These bars are perfect for a quick breakfast, snack, or on-the-go treat, combining natural sweetness with wholesome ingredients in a soft, chewy texture.
Ingredients
Wet Ingredients
- 2 ripe bananas (8 oz / 225 g total)
- ¼ cup (60 g) Greek yogurt (or nondairy yogurt)
- 1 tsp vanilla extract
- A pinch of salt
- 2 to 4 tbsp maple syrup (optional for sweeter bars)
Dry Ingredients
- 1 ½ cups (150 g) rolled oats
- ½ cup (50 g) oat flour (can replace with almond flour or protein powder)
Additional
- 1 cup (150 g) fresh strawberries, diced
Instructions
- Preheat Oven: Heat the oven to 350°F (180°C) and line a 7 x 7 inch (15 x 15 cm) brownie pan with parchment paper to prevent sticking.
- Prepare Strawberries: Wash the strawberries, remove the tops, and dice them into small pieces using a knife.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add the Greek yogurt, vanilla extract, and a pinch of salt, mixing well. For sweeter bars, stir in 2 to 4 tablespoons of maple syrup or honey to taste.
- Add Dry Ingredients: Incorporate the rolled oats and oat flour into the wet mixture, stirring until fully combined. If the batter appears too thick, add a splash of milk or extra yogurt to adjust the consistency.
- Fold in Strawberries: Carefully fold the diced strawberries into the batter, ensuring even distribution without breaking up the fruit.
- Prepare for Baking: Transfer the batter into the lined baking pan and spread it out evenly. Optionally, top with additional sliced strawberries for presentation.
- Bake: Place the pan in the preheated oven and bake for 17 to 20 minutes, or until the bars are set in the center and lightly golden on top.
- Cool and Serve: Remove from the oven and let cool to room temperature before slicing into bars for serving.
Notes
- For a gluten-free version, ensure the oats and oat flour are certified gluten-free.
- Use non-dairy yogurt to make this recipe vegan and dairy-free.
- Adjust the sweetness by varying the amount of maple syrup or honey, or omit entirely for natural sweetness.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can be frozen for up to 2 months—thaw before serving.
- Substitute oat flour with almond flour or protein powder for different nutritional profiles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
