Peanut Butter Banana Oat Energy Bars

Soft, satisfying and perfect for meal prep, these gluten-free Peanut Butter Banana Protein Baked Oats are a high-carb, moderate-protein, low-fat option designed to fuel your body for an intense workout. Made with ripe bananas, oats, Greek yogurt and protein powder, they provide plenty of carbohydrates for training energy along with protein to support your muscles—all while keeping fat low for easier pre-workout digestion. A touch of maple syrup and peanut butter flavor makes them taste like a cross between banana bread and baked oatmeal.

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Prep Time: 20 minutes

Cooking Time: 25-28 minutes

Serves: 12

Serving Size: 1 bar

• Ingredients

  • 3 medium ripe bananas, mashed

  • 2 cups gluten-free rolled oats

  • ¾ cup oat flour

  • 1 cup plain nonfat Greek yogurt

  • 2 eggs

  • 1 scoop Peanut Butter Equip protein powder

  • ½ cup unsweetened almond milk

  • 2 tbsp maple syrup

  • 1 tsp vanilla extract

  • 1 tsp peanut butter extract

  • 1½ tsp cinnamon

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ¼ cup mini semi sweet chocolate chips 

• Instructions

  1. Preheat oven to 350°F.

  2. Spray a 9×13-inch baking dish well with nonstick cooking spray.

  3. Mash the bananas in a large bowl.

  4. Add the eggs, Greek yogurt, milk, maple syrup, vanilla and peanut butter extract. Whisk until combined.

  5. Add the oats, oat flour, protein powder, cinnamon, baking powder, baking soda and salt. Stir until everything is evenly combined. 

  6. Add the chocolate chips.

  7. Spread the batter evenly in the prepared pan. 

  8. Bake for 25–28 minutes, starting to check around 22 minutes. The center should be set but still soft—don’t overbake it, because the oats and protein powder will continue to firm as it cools.

  9. Let cool for at least 10–15 minutes before slicing.

  10. Cut into 12 bars. 

  11. Store in the refrigerator for up to 5 days. Let the pan cool completely first so you don’t trap steam and make them soggy. Then cut into your 12 squares and either put them in one airtight container with parchment between layers, or individually portion them in baggies for on the go.

  12. You can also freeze the pieces by wrapping them individually.

  13. To reheat, microwave a refrigerated square for about 20–30 seconds to start. 

• Macros per bar

  Calories - 229

  Carbs - 44.3g  

  Fat - 4.4g  

  Protein - 9.9g  

  Fiber - 14.6g

If you try this recipe, I’d love to hear how it turned out!