Banana Oat Breakfast Squares

Name: Banana Oat Breakfast Squares
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 squares
Ingredients: 2 ripe bananas, mashed; 2 cups rolled oats; 1/2 cup almond milk (or any milk of choice); 1/4 cup honey or maple syrup; 1/2 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup nuts or chocolate chips (optional)

Highlighted under: Healthy & Light

I love starting my day with a nutritious breakfast that fuels me for whatever lies ahead, and these Banana Oat Breakfast Squares do just that! Filled with the natural sweetness of ripe bananas and hearty oats, they’re perfect for a quick grab-and-go meal. I enjoy making a big batch on Sundays, so I have a healthy option throughout the week. With just a few simple ingredients, these squares are easy to whip up and can even be customized with nuts or chocolate chips for added enjoyment.

Created by

Mia Jefferson

Last updated on 2026-01-15T14:58:22.653Z

When I first tried making these Banana Oat Breakfast Squares, I was amazed by how quickly they came together. I blended oats and ripe bananas, and the aroma was heavenly as they baked. I suggest using just the right amount of vanilla extract to enhance the flavor. It’s all about balancing the sweetness of bananas with the nutty goodness of oats.

These squares store beautifully in an airtight container. I often freeze half of the batch to enjoy later. When I need a quick breakfast, I take one out the night before, and by morning, it’s perfectly thawed and ready to eat on the go. It's a delightful way to enjoy a wholesome meal!

        Why You'll Love This Recipe
        Simple ingredients that boost your morning energy
Naturally sweetened with ripened bananas
Customizable with your favorite add-ins, like nuts or chocolate chips

      

The Role of Oats and Bananas

Oats are the backbone of these Banana Oat Breakfast Squares, providing not only texture but also a wealth of fiber that promotes digestion and keeps you satisfied longer. Make sure to use rolled oats for the right consistency; instant oats won’t provide the same structure and may result in a mushy texture. If you prefer a gluten-free option, certified gluten-free oats will work perfectly without compromising the taste or texture of the final product.

Bananas contribute their natural sweetness and moisture, making sugar unnecessary in this recipe. The riper the bananas, the sweeter your squares will be; look for those with plenty of brown spots for maximum flavor. Use a fork to mash them thoroughly, ensuring there are no large chunks, as this will help the mixture bind together. Failing to mash them well can lead to uneven texture in the baked squares.

Customizing Your Breakfast Squares

One of the best aspects of this recipe is its versatility. You can easily swap in your favorite nuts, seeds, or chocolate chips to create a scrumptious version tailored to your taste. Chopped walnuts or almonds add a delightful crunch, while a handful of dark chocolate chips can satisfy your sweet tooth without overwhelming the health benefits. I sometimes mix in chia seeds for extra fiber and omega-3s, which blend seamlessly without altering the taste.

If you’re looking to reduce sugar further, consider omitting the honey or maple syrup altogether; the bananas should provide sufficient sweetness. You can also experiment with spices—adding nutmeg or ginger can elevate the flavor profile, giving a warming note perfect for fall. However, keep in mind that altering these components might affect the baking time slightly, so keep an eye on your squares as they bake.

Storage and Serving Suggestions

These Banana Oat Breakfast Squares store incredibly well, making them a great meal prep option. Once completely cool, you can keep them in an airtight container in the refrigerator for up to a week. They also freeze exceptionally well; simply cut them into squares, wrap each one tightly in plastic wrap, and place them in a freezer-safe bag. Thaw overnight in the refrigerator and enjoy them warm or at room temperature during the week.

Serving suggestions are equally adaptable—enjoy them plain or warm with a scoop of yogurt and fresh fruit for a balanced breakfast or snack. They can also be crumbled over oatmeal or smoothie bowls for added texture. Try serving them with a drizzle of nut butter or a dollop of your favorite jam for a delectable treat any time of day.

Ingredients

Gather all the necessary ingredients before you start:

For the Banana Oat Breakfast Squares

2 ripe bananas, mashed
2 cups rolled oats
1/2 cup almond milk (or any milk of choice)
1/4 cup honey or maple syrup
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup nuts or chocolate chips (optional)

Make sure everything is measured accurately for the best results.

Instructions

Follow these simple steps to make your Banana Oat Breakfast Squares:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan or line it with parchment paper.

Mix the Ingredients

In a large bowl, combine the mashed bananas, rolled oats, almond milk, honey or maple syrup, vanilla extract, baking powder, cinnamon, and salt. Stir until well combined. If using, fold in the nuts or chocolate chips.

Pour and Bake

Pour the mixture into the prepared baking pan and spread it out evenly. Bake for 25 minutes or until the edges are golden and a toothpick comes out clean.

Cool and Cut

Allow the squares to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut into squares and enjoy!

Store leftovers in an airtight container for up to a week.

Pro Tips

Feel free to add dried fruits or seeds for extra nutrition. You can also substitute regular oats with gluten-free oats if preferred.

Baking Tips

To achieve the perfect texture, ensure your oven is fully preheated before baking, as an under-heated oven can lead to soggy squares. If you notice that the edges are browning too quickly while the center remains undercooked, cover the pan loosely with aluminum foil to prevent burning. Keep the squares in the oven a little longer, checking for doneness at the 25-minute mark using a toothpick.

Allowing your squares to cool in the pan for 10 minutes before transferring them to a wire rack is crucial. This helps them set properly and makes cutting easier without crumbling. If they feel a bit soft, let them sit for additional time, as they will firm up as they cool.

Troubleshooting Common Issues

If your breakfast squares turn out too dense, it might be due to over-mashing the bananas or improperly measuring the oats. To maintain fluffiness, ensure the bananas are blended just to the point of smoothness. Also, a light hand when mixing will prevent the oats from becoming overly compacted, allowing for a lighter texture.

For squares that crumble or fall apart, check that you've included enough binding ingredients—sometimes adding an extra tablespoon of almond milk or a small amount of extra banana can improve consistency, making them easier to cut and enjoy.

Questions About Recipes

→ Can I use other types of milk?

Absolutely! These squares work well with any type of milk, including oat, soy, or regular dairy milk.

→ How can I make these vegan?

To make these squares vegan, simply substitute honey with maple syrup and ensure that any mix-ins, like chocolate chips, are dairy-free.

→ Can I freeze these squares?

Yes! These breakfast squares freeze well. Just wrap them individually and store in a freezer-safe container for up to 3 months.

→ What can I do if my batter is too dry?

If your batter seems dry, add a tablespoon of milk at a time until you reach the desired consistency.