Recipe - Peanut Butter and Banana Baked Oat Bars

Flapjacks are a staple of many cyclists' diets. The fact that my High Energy Flapjack Recipe is one of the most viewed blog posts every month without fail, confirms that.

How can you create variations of the oat-based favourite though; to add in greater variety and interest?

This recipe is for a different kind of oat bar - held together with banana, eggs and coconut oil; rather than the traditional flapjack honey/syrup and butter.

I'm not going to claim that it's 'healthier' or 'better'; but it is a great alternative. The less 'crumbly' nature of the bars also means they are ideal for jersey pockets.


  • 2 medium bananas
  • 1 large egg
  • 1 cup rolled oats
  • ½ cup wholemeal flour
  • ¼ cup coconut oil
  • ¼ cup dark brown sugar
  • 1 tbsp peanut butter (I'm a big fan of Pip and Nut at the moment)
  • 1 tsp vanilla essence
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup of your flavouring of choice: choc chips, chopped dates, raisins, etc.


  • Preheat the oven to 180'C
  • Grease a 6-inch square baking tin with butter or coconut oil
  • Mash the bananas in a large mixing bowl, and add in the dark brown sugar, egg, oil and peanut butter. Stir together until well combined
  • Add in the baking powder, salt, vanilla essence. Stir more, until all blended in.
  • Add in the oats, flour and thoroughly mix
  • Pour the mixture into the tin and smooth out
  • Bake in the oven until the middle looks cooked (around 20 minutes)
  • Remove and allow to cool, before chopping into bar sized pieces


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