Last updated: October 2023

A simple oat bar with both fruits and veggies!

This is one of my go-to, easy, healthy recipes to use up those ripe bananas on my counter! It’s a perfect grab-and-go fridge item for breakfast or snacking for both little ones and adults - truly one of my favorites. And veggies in the mix? Yep. I’ve got you covered with this easy recipe so you can make a nutritious, homemade oat bar right in your kitchen with only FIVE ingredients.

A key step in this recipe: after baking, let the bars cool for at least 30-45 minutes at room temperature before cutting. You’ll be able to easily cut these into bar shapes after they’ve cooled (if you try to cut when they’re warm, they may not stay together as well).

LET’S TALK ADD-INS

Adding shredded carrot into this bar gives it extra nutrition and the flavor just blends in with the other ingredients. I also love to toss-in some dark chocolate chips, but this is totally optional. Below are some ideas for add-ins in this recipe that you can combine or use alone in this recipe:

1. Shredded carrot: I recommend that you peel and shred carrot yourself (vs buying pre-shredded carrot at the store) here. This gives the carrot a finer texture that blends in well with the recipe. Also, make sure you squeeze out the juices of the carrot with a thin cloth or by-hand before mixing in! Shredded carrot will have a lot of juices.

2. Chocolate chips/chunks: You can use semi-sweet or dark-chocolate chips or chunks! I would omit this one if serving to younger ones (around 1) - I started adding chocolate chips into this recipe when my toddler was about 2.

3. Blueberries: Blueberry and carrot mixed in with banana and cinnamon are a true delight. This recipe is pure magic with blueberries. Please use your best judgement when it comes to cutting blueberries here (Solid Starts Blueberry Article). Although they become softer when baking, you may still need to half or smash them before mixing in. Reference the article linked above from Solid Starts on how to serve blueberries to littles.

4. Raisins: This one again pairs so well with the shredded carrot and cinnamon flavor. Please note that raisins are a choking hazard and should be omitted in this recipe for those 2 and under. For more information on raisins for little ones, check out this article.

5. Superseed boosters: The superseed boosters from Tiny Sprouts are a perfect add-in for this recipe! Hemp seeds, flax seeds, or chia seeds add some extra nutrition and can easily be sprinkled in. Code MYTODDLERSKITCHEN gets you 10% off your purchase on their site.

6. Shredded coconut: unsweetened, shredded coconut is a tasty option here as well. You only need about 1/8 cup in my opinion as coconut can sometimes be overpowering in taste.

INGREDIENTS

• 3 medium ripe bananas (ripeness is KEY for sweetness in this recipe; if you feel that the bars need added sweetness, add 1-2 tbsp of maple syrup in the mix)

• 1 1/2 cup whole grain (or regular) old fashioned (or rolled) oats pulsed in a food processor 3-4 times.

• 1/4 cup shredded carrot (with juices wrung out)

• 1 tsp cinnamon

• 1 tsp vanilla extract

• Handful of chocolate chips (optional)

• Superseed boosters like milled chia seeds (optional)

DIRECTIONS

1. Preheat oven to 350F

2. Line an 8x8 oven-safe pan with parchment paper (this allows the bars to easily come out once cooled)

3. Pulse the oats in a food processor 3-4 times so they have a slightly finer texture. This step isn't required, however, I find that it helps with the consistency of the bar texture.

4. Mash ripe bananas in a bowl, then add all other ingredients and combine well. This is where you can add extra add-ins like chocolate chips, raisins, blueberries, superseed boosters, etc.!

5. Press the mixture into the lined 8x8 pan with a spatula to flatten the top so it's spread evenly.

6. Bake for 20-22 minutes.

7. KEY STEP: let completely cool before cutting or serving. After baking, these bars need a little time to set and will cut easily when they're not warm out of the oven.

PRODUCTS USED IN THIS RECIPE

• Food processor: I use this KitchenAid one in SO many recipes. It’s small (great for storage) but holds a lot and purees/chops so well. Can’t recommend this one enough!

• Glass baking dish: this is the 8x8 oven-safe dish I use here! It’s nice because it has a lid that you can use for storage in the fridge!

• Magnetic measuring spoons: one of my favorite kitchen tools that stack together so nicely in a drawer! Use them for the cinnamon and vanilla extract here.

• Measuring cups: I used these here in measuring the oats, carrots, and chocolate chips (although for add-ins you can just do a handful of whatever you’d like and the measurement doesn’t have to be exact).

• Reusable freezer bags: I like sealing in these to freeze! Takes up minimal space and I can re-use them.

NOTES

• Store in fridge for up to 7 days; freeze in air-tight container for up to 2 months.

• As I mention in the directions, the key step in this recipe is to let the bars fully cool at room temperature before cutting. If you cut these while they're warm, they won't hold together as well.

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