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Baking recipe · from the recipe book

No-Fuss Banana Pecan Walnut Oat Bars

Soft, cakey banana oat bars studded with toasted walnuts and pecans, finished with a crackly cinnamon-sugar top.

No-Fuss Banana Pecan Walnut Oat Bars

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • ½ cup60 gWhole wheat flour
  • 2 medium240 gBananavery ripe, mashed
  • ⅓ cup80 gAlmond butter, no salt addedstirred well
  • 3 tbsp40 gCanola oil
  • 3½ tbsp70 gMaple syrup
  • 2 large100 gEggsroom temperature
  • 1¼ tsp5 gVanilla extract
  • 1¼ tsp6 gBaking powder
  • ¼ tsp2 gSalt
  • 1½ tsp4 gGround cinnamon
  • ⅔ cup chopped80 gWalnutschopped
  • ½ cup chopped50 gPecanschopped
  • 1 tbsp12 gGranulated sugar

Steps

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides.
  2. Spread the walnuts and pecans on a small baking sheet and toast in the oven for 6 to 8 minutes until fragrant, then let them cool.
  3. In a large bowl, stir together the oats, whole wheat flour, baking powder, salt and three-quarters of the cinnamon.
  4. In a medium bowl, whisk the mashed banana, almond butter, canola oil, maple syrup, eggs and vanilla until smooth.
  5. Pour the banana mixture into the oat mixture and stir until just combined.
  6. Fold in three-quarters of the toasted walnuts and pecans, then spread the batter evenly in the lined pan.
  7. Scatter the remaining one-quarter of the nuts over the top. Mix the sugar with the remaining one-quarter of the cinnamon and sprinkle it evenly over the bars.
  8. Bake for 28 to 32 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  9. Cool the bars in the pan on a rack for at least 45 minutes, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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