Double Chocolate Chip Banana Bread Oat Bars — easy to make and healthy enough to enjoy for breakfast! Ready in less than 25 minutes.
I just got back from a trip to Miami and North Carolina where I ate copious amounts of food and baked way too many cookies for Tony.
I’ll admit that I’m eager to get back into my workout and normal eating routine. Do you ever crave consistency after being away from home for a while? I know I do. My friend (and fellow blogger) Maegan and I ate nearly every sweet treat we could find in Miami; from coconut cake shakes (OMG) and coconut pecan chocolate chip cookies to crunchy brownie brittle and 2AM insomnia cookies. Hey, you only live once and you better do it right if you’re in Miami!
Every time I attend a food conference or travel in general, I know I’m going to be eating way too much so I pack my workout DVDs. This time I decided to bring my dumbbells. FYI: TSA doesn’t like when you bring dumbbells onto planes because they are considered ‘club like’. Oops. Sometimes you gotta do what you gotta do though, right?
I’m never embarrassed to whip out my weights and take a work out break when everyone else is out and about. I know what’s important to me and my well-being. I also pack bento lunch boxes for the plane when I’m traveling; this helps me to make sure I’m eating healthy since it can be difficult to find decent airport food.
Speaking of food and traveling, my next adventure will be to New Mexico over Memorial Day weekend. I’ll be visiting my adorable Grandparents who probably love food more than me. Gloria (my grandma) makes about four homemade scratch recipes per day. Seriously have you made her buttermilk waffles yet? Incredible.
I’m actually a little terrified as I have a feeling she’s going to to be 10x more eager to bake with me. We’re kind of two peas in a pod in that way though; always trying to come up with new ideas. I suppose it’s a good thing that I’ve already packed several Jillian Michael’s DVDs and of course, there’s ZUMBA. She’s kind of obsessed with it.
Since my Grandpa loves banana bread so much, I’m hoping to bake him a batch of these healthy bars. I absolutely can’t get enough of them. Remember my banana bread oat bars that I made a few months ago? These are very similar, except with extra chocolate love.
I made around five batches to ensure that they’re perfect. I do want to note that these a little bit on the verge of a brownie and a chocolate cake bar. They’re super chewy and have a wonderful texture, but aren’t necessarily fudgy and rich. I’m not kidding, there were a few nights where I ate around four for dinner paired with a big glass of Blue Diamond chocolate almond milk (my fav).
You’ll find that nearly anyone will be able to enjoy these bars, even my grandpa who loves his sweets. They’re vegan, gluten free, low calorie, but still nutritional dense and full of good for you carbs. And can you believe that one bar is only around 93 calories? Pack them for a 3pm sweet snack or give them to your kids to munch on. Or just eat them all yourself (recommended).
I like using maple syrup in this recipe, but honey will leave you with a bit of a sweeter bar. To make them your own try folding in coconut, walnuts or pecans, a swirl of peanut butter, or a special artisan chocolate. I’ve seen you get creative with my recipes before, and I expect nothing less with these.
Tag your creations #ambitiouskitchen on Instagram! xo
- Serves: 16
- Serving size: 1 bar
- Calories: 93
- Fat: 3.4g
- Carbohydrates: 17.9g
- Sugar: 9.5g
- Fiber: 2
- Protein: 1.4g
- 1 cup gluten free oats
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon aluminum free baking powder
- 1/2 teaspoon baking soda
- 3 medium to large ripe bananas
- 1 teaspoon pure vanilla extract (gluten free, if desired)
- 1/4 cup honey (agave nectar or maple syrup if vegan)
- 1/3 cup vegan chocolate chips
- For chocolate drizzle:
- 2 tablespoons chocolate chips (vegan, if desired)
- Preheat oven to 350 degrees F. Spray 9×9 inch baking pan with nonstick cooking spray.
- To make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. Transfer oat flour medium bowl; whisk in cocoa powder, baking powder, and baking soda; set aside.
- Place bananas, vanilla, and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.
- Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan, spreading evenly with rubber spatula. Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
- Prepare drizzle by adding 2 tablespoons of chocolate chips to a microwave safe bowl. Microwave on high in 30 seconds intervals until chocolate is melted; stir well to combine then drizzle over the top of bars. Cut bars into 16 squares and enjoy!
Make sure you read all ingredients and nutrition info to ensure recipe is gluten free/vegan, if that is what you desire.
Fold in 1/4 cup coconut flakes or extra chocolate chips for an even sweeter treat!
Bars are best served warm and extra ripe bananas are best to use in this recipe.