Peanut Butter Banana Oat Squares

Mashed banana and peanut butter bind rolled oats into soft breakfast squares. They are lightly sweetened with honey and bake in one small tin, ready to portion after a short rest.

Ingredients

• 240 g ripe banana, mashed
• 180 g rolled oats
• 100 g smooth peanut butter
• 180 ml milk
• 1 large egg
• 40 g honey
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt

Method

1. Heat the oven to 180°C and line a 20 cm square baking tin with baking paper. Weigh 240 g mashed banana after peeling.
2. Whisk the banana, peanut butter, milk, egg and honey in a large bowl until evenly combined. If the peanut butter has separated, stir it thoroughly in its jar before measuring.
3. Stir in oats, baking powder, cinnamon and salt. Leave for 5 minutes so the oats begin absorbing the liquid.
4. Spread evenly in the tin and smooth the surface. Bake for 25–30 minutes until the center is set and the edges are lightly golden. The top should spring back gently rather than look wet.
5. Cool in the tin for at least 15 minutes after baking, then lift out and cut into nine squares. These are soft baked-oat squares, not crisp granola bars. Serve plain without extra toppings.
6. Cool completely and refrigerate in a covered container for up to three days, or freeze individual squares for up to two months. Thaw in the refrigerator and gently reheat if preferred.

Weigh the banana after peeling

Bananas vary in size. Use the stated mashed weight so the mixture has enough moisture without turning too wet.

Stir the peanut butter

A smooth peanut butter with its oil fully mixed in gives an even batter. An oily top layer and dry paste at the bottom behave differently.

Expect a soft texture

These squares contain milk and egg, so they bake like firm oatmeal. Let them cool before cutting and store chilled rather than in a biscuit tin.

FAQs

How many servings does this make?

Makes 9 servings using the pan or equipment listed.

What should I check before serving?

Cool in the tin for at least 15 minutes after baking, then lift out and cut into nine squares. These are soft baked-oat squares, not crisp granola bars. Serve plain without extra toppings.

How should I store leftovers?

Cool completely and refrigerate in a covered container for up to three days, or freeze individual squares for up to two months. Thaw in the refrigerator and gently reheat if preferred.