These breakfast cookie bars are like the popular breakfast cookie recipes that typically include oats, peanut butter, and banana, but in bar form!
Have you ever made a recipe and then changed it so much over time that it doesn’t really resemble the original recipe anymore? That’s how these happened!
I first made these with my boyfriend, Bryan, who was following a breakfast cookie recipe very loosely. As he tossed in extra peanut butter, banana, and chocolate chips (all goooooood things), used honey instead of sugar, added an extra egg, and used applesauce for moisture instead of diced apple, I honestly wasn’t quite how they’d turn out….but they ended up being so delicious!
So, I re-made these breakfast bars to take notes on actual measurements to share with you! And then I re-tested them twice more to experiment with substituting oat flour and reducing/eliminating the honey.
I’m still not sure that my final version is quite as amazing as Byran’s haphazardly thrown-together version, but that might have something to do with the fact that he added nearly an entire bag of chocolate chips to his breakfast cookie bars. 😉 But these bars are great and a fun easy snack/breakfast recipe!
Breakfast Cookie Bar Ingredients
The full ingredient line-up: quick oats, flour (I use gluten-free), baking soda, cinnamon, salt, vanilla, applesauce, egg, banana, peanut butter, and chocolate chips.
When I’m trying to cut back on sugar, I like using Lily’s (Stevia-sweetened) chocolate chips. The banana and applesauce add enough sweetness that you don’t really need extra honey or sugar.
Also, I sometimes buy individual applesauce cups for baking so I can keep them in the pantry for whenever I need them, and I don’t have half of a jar of applesauce remaining in my fridge that I may forget to use.
Since I’m currently sticking to a gluten-free diet, I tested these breakfast cookie bars both with all-purpose gluten-free flour and with oat flour. I slightly prefer the texture of the gluten-free flour version, but both work well!
To make your own oat flour, you can blend the same amount of oats in a blender or food processor.
While most breakfast cookie recipes are shaped like actual cookies, I love breakfast cookies in bar form so that I don’t have to spend time scooping individual dough balls. The applesauce makes the cookie dough more batter-like than dough, so I think making bars works better than trying to scoop individual cookie dough balls.
And if you line the pan with parchment paper, clean-up is quick and easy!
I’m happy to have another tried-and-true gluten-free breakfast/snack/treat recipe– hope you enjoy, too!
If you try these breakfast cookie bars, feel free to let me know in a comment or take a photo and tag me @livbane on Instagram. I’d love to see!
Bryan's Breakfast Cookie Bars
- 2 bananas
- 1 egg
- 3/4 cup natural peanut butter
- 3/4 cup applesauce
- 1 tsp. vanilla
- 1 1/4 cups quick oats
- 3/4 cup GF flour (I use Bob's Red Mill GF flour. You can also use regular wheat flour or blend oats to make oat flour– these bars are incredibly adaptable!)
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 1/2 cup chocolate chips (can add up to 3/4 cup to batter if you like extra chocolate), plus extra to heavily sprinkle on top
- Preheat oven to 350 degrees. In a large bowl, mash bananas and then add egg, peanut butter, applesauce, and vanilla.
- In a small bowl, stir together dry ingredients: oats, flour, baking soda, baking soda, salt, and cinnamon. Add dry ingredients to the liquid ingredients, and then stir in chocolate chips.
- Line 8x8 or 9x9 inch pan with parchment paper or spray with cooking spray. Pour batter in pan. Bake for 20-24 minutes, until a toothpick inserted in the middle of the pan comes out clean.
- Enjoy warm or cool for at least 30 minutes to cut slightly neater bars. Store in the fridge for up to 3 days (for best taste) and/or freeze for 2-3 months!
Originally inspired by and heavily adapted from this recipe