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No-Bake Almond Butter and Banana Breakfast Bars Recipe

Name: No-Bake Almond Butter and Banana Breakfast Bars Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1 cup creamy almond butter (or sunflower seed butter for nut-free option); 1 1/2 cups rolled oats (use gluten-free oats if needed); 2 tablespoons maple syrup or agave nectar (optional, for added sweetness); 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon (optional); Pinch of salt

By Beginnerbakes Editorial TeamPublished Apr 30, 2026 | Updated Jul 11, 2026

American 15 mins beginner-friendlyeasyno-bakemorning-bakeminimal-ingredientssnackcomfort-food

No-Bake Almond Butter and Banana Breakfast Bars Recipe with measured ingredients, 15-minute total timing, 8-serving yield, oven settings, and step-by-step instructions.

Prep 15 min

Cook 0 min

Total 15 min

Servings 8

Difficulty easy

Cuisine American

Ingredients

Servings 8

2 ripe bananas, mashed
1 cup creamy almond butter (or sunflower seed butter for nut-free option)
1 1/2 cups rolled oats (use gluten-free oats if needed)
2 tablespoons maple syrup or agave nectar (optional, for added sweetness)
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
Pinch of salt

BeginnerBakes almond butter banana breakfast bar ingredients

Instructions

Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps for texture.
Add the almond butter, maple syrup (if using), and vanilla extract to the mashed bananas. Stir well until creamy and fully combined.
Add the rolled oats, ground cinnamon, and a pinch of salt to the wet mixture. Mix thoroughly until evenly combined. The mixture should be sticky and hold together well.
Transfer the mixture into the prepared pan, pressing firmly and evenly with a spatula or clean hands to compact it.
Refrigerate the pan for at least 1 hour to allow the bars to firm up for easier slicing.
After chilling, lift the bars out of the pan using the parchment overhang. Cut into 8 equal bars on a cutting board.
Store bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. Enjoy chilled or at room temperature as a healthy snack or breakfast.