Vegan Flourless Banana Chocolate Oat Bars             

choco banana oat bars.jpg

Yes, everyone is baking while sheltering in place, and after my success with making Easy Leftover Oatmeal Bread, I felt inspired to do more with my leftover cooked oatmeal, and lack of flour.  Alas, my beginner’s luck ran out quickly and my next experiment was not worth sharing.  But because I am a fan of Bob’s Red Mill Old Fashioned Rolled Oats, which are both chewy and creamy, I decided I would try again, but this time with raw oats. Since I still haven’t been able to stock my pantry with flour, I decided to bake without any.  And because we just completed a 21-Day Plant Powered Opportunity at my medical center and have a pantry full of plant-based staples, I decided to make a a plant-based, pantry-friendly recipe. I used soaked chia seeds as an egg replacer here, and I think they add a nice chewiness that eggs would not.  You won’t need to add sugar if you use very ripe bananas (fresh or frozen, the kind you would use for banana bread); the small amount of honey is added mainly to help bind it. I added chocolate chips because I love the combination of bananas and chocolate, and I think we can all use a little treat right now.  Enjoy as breakfast, snack or dessert.   May be refrigerated in an airtight container for up to 5 days.


Makes: 1 8×8 square pan or 1 round 9 inch cake pan




1 T chia seeds

3 T water

coconut oil, vegan butter, or cooking spray to grease the baking dish

2-3 very ripe bananas, sliced, about 1.5 cups; fresh or previously frozen

2 1/2 cups old-fashioned rolled oats

1/2 cup unsweetened plant-based milk, oat milk preferred

2 tsp ground cinnamon

1 tablespoon honey

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

¼ cup chocolate chips




  1.  Preheat the oven to 350 degrees.
  2. Mix chia seeds together with water. Allow to sit for 10-15 minutes, until it forms a gel.chia egg replacer.jpg
  3. Generously grease an 8×8 baking dish or 9” round cake pan with oil.
  4. Use a fork to mash the bananas in a mixing bowl until smooth. If using frozen banana slices, microwave on high for about 5 minutes, until softened, then mash. Stir in the rolled oats, milk, cinnamon, honey, vanilla extract and salt until well incorporated.  Then stir in chocolate chips.
  5. Spoon the mixture into the baking dish, and gently use the back of the spoon to flatten and smooth the surface, as it will not spread.
  6. Bake for 12 to 15 minutes until slightly browned and firm to the touch. Cool completely before cutting into desired size squares, either brownie or bite-sized.



Thanks for coming by! Please stay in touch for more healthy home cooking tips and recipes.  ICYMI and are looking for more ways to cook from your pantry, please take a look at my resource guide and share with anyone who you think might find it helpful! And please stay in touch!

Subscribe to this blog:

Follow me on Facebook:

Connect with me on Twitter and IG: @spiceboxtravels

Cookbook coming soon! Spicebox Kitchen, Da Capo Press, 2021



One response

  1. Pingback: Veganuary Breakfast Roundup | spicebox travels

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s