Go Back

Peanut butter chocolate banana bars

These peanut butter breakfast bars can be frozen for up to two months, and are great for snacks too!
Course: Dessert


  • 1/4 cup peanut butter
  • 1/4 cup agave syrup
  • 2 tbsp coconut oil, melted
  • 1 tbsp ground flaxseed
  • 1 tbsp vanilla extract
  • 3 tbsp cold water
  • 1 cup plain rolled oats
  • 3/4 cup oat flour If you can't get your hands on oat flour, just place some rolled oats in a food processor and process until coarsely ground.
  • pinch of salt
  • 1 handful dark chocolate chips
  • 1 handful chewy banana chips


  • Line baking pan with baking parchment and set aside. Combine the ground flaxseed with 3 tablespoons of water, stir well and set for 10 minutes. 
  • In a large bowl, mix together the peanut butter, agave syrup, coconut oil, vanilla extract and the flaxseed mixture. Add in all the remaining ingredients and stir until well combined. 
  • Transfer the mixture into the prepared baking pan. Using the back of a spoon or fork, smooth into an even layer. Place in the fridge for 20 - 30 minutes. Remove and slice into bitesize bars and enjoy!