Ripe bananas and hearty oats are a perfect pairing, offering natural sweetness, fiber, and a satisfying texture to a variety of baked goods. If you’re looking for wholesome ways to use up those spotty bananas or simply want to incorporate more oats into your diet, these recipes are a fantastic starting point. From cookies and muffins to breads and bars, you’ll find plenty of delicious and nourishing options that are perfect for breakfast, snacks, or a lighter treat.
1. Soft Peanut Butter Banana Oat Cookies
These chewy breakfast cookies require only a few simple ingredients and are naturally gluten-free. The combination of creamy natural peanut butter and mashed ripe bananas creates a soft, satisfying texture without added flour.
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Perfect for on-the-go snacking, these soft-baked bars are packed with plump raisins and warm cinnamon spice. They mimic the texture of a soft granola bar but are baked in a square pan for easy slicing.
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Fresh blueberries add bursts of tartness to these hearty muffins made with a blend of rolled oats and whole wheat flour. They are enriched with Greek yogurt for extra protein and a tender crumb.
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This wholesome loaf combines rolled oats with crushed walnuts for a textured, nutty twist on traditional banana bread. It uses oat flour and maple syrup to keep the crumb moist and naturally sweetened.
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These rustic scones use ground oats to create a biscuit-like texture that pairs perfectly with melting dark chocolate chips. They are lightly sweetened and great for serving alongside coffee or tea.
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This casserole-style dish features diced apples mixed into a spiced banana and oat batter. It is baked until golden and firm, making it an excellent option for meal-prepped breakfasts.
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This recipe incorporates shredded zucchini into the batter, adding moisture and nutrients without overpowering the sweet banana flavor. It is a dense, filling bread that works well toasted with a bit of butter.
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A healthier alternative to fried treats, these donuts are baked in a mold using a batter based on oat flour and mashed banana. They are finished with a light drizzle of pure maple syrup and a sprinkle of cinnamon.
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Shredded unsweetened coconut adds a tropical flair and chewy texture to these simple drop cookies. They hold their shape well and are sweetened primarily by the ripe fruit ingredients.
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Cocoa powder and dark chocolate chips make these muffins rich and fudgy while maintaining a wholesome profile. The oats provide structure, replacing much of the refined flour found in standard chocolate bakery items.
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Shredded carrots and chopped pecans give these muffins the flavor profile of a classic carrot cake. They are spiced with ginger and cinnamon, offering a vegetable-forward option for a morning snack.
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These layered bars feature a banana-oat crust and topping sandwiching a bright, jammy raspberry filling. The fresh fruit breaks down during baking to create a sweet and tart center.
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A seasonal fusion recipe that blends pumpkin puree with mashed banana and autumn spices like nutmeg and cloves. The result is an aromatic, amber-colored loaf topped with a dusting of rolled oats.
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These twice-baked cookies are crunchy and dry, designed specifically for dipping into hot beverages. The banana acts as a binder, while vanilla bean paste provides a distinct aromatic flavor.
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Dense and fudgy, these blondies rely on almond butter and oat flour to create a rich texture without heavy oils. They are satisfyingly sweet and cut into substantial squares for dessert or snacking.
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Baked in a muffin tin, these individual oatmeal cups are studded with diced fresh strawberries. They have a texture similar to firm baked oatmeal and are easy to pack in a lunchbox.
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