These Banana Split Quinoa Oat Bars combine wholesome grains, fruit and nuts for a satisfying, portable snack. Made with quinoa, rolled oats, dried cherries, nuts, honey, cinnamon and a touch of chocolate, they deliver balanced energy and plenty of flavor—think of a healthy take on a banana split in bar form.
Banana Split Quinoa Oat Bars
I like making homemade bars because they are one of the easiest grab-and-go snacks to prepare. These bars are especially appealing for breakfasts, hikes, or an afternoon energy boost. They pair naturally sweet mashed bananas with tender cooked quinoa and quick oats for texture, while dried cherries and mini chocolate chips give that classic banana-split flavor profile. Toasted nuts add crunch and healthy fats.
Below you’ll find a clear, easy-to-follow recipe that yields 16 bars. The method is straightforward: cook the quinoa, combine the wet ingredients, mix with oats and seasonings, fold in cherries, nuts and chocolate, then bake until golden. Once cooled and chilled briefly, you can slice them into uniform bars for lunches or to freeze for later.
Variations: swap dried cherries for dried blueberries and use maple syrup instead of honey to make Maple Blueberry Bars. For a peanut-forward version, omit the cinnamon and cherries and replace the walnuts with 2/3 cup dry roasted peanuts to create Peanut Chocolate Banana Bars. Use gluten-free rolled oats to keep the recipe gluten-free. For a vegan option, substitute the egg with a flax or chia egg and use pure maple syrup in place of honey.
Storage: wrap each bar individually or store them in an airtight container. Refrigerate for up to one week or freeze for up to three months. Thaw in the fridge or at room temperature before eating.
Banana Split Quinoa Oat Bars
A heart-healthy power bar that combines cooked quinoa, rolled oats, mashed bananas, dried cherries, nuts and mini chocolate chips. Cinnamon adds warmth and antioxidants, while honey and banana provide natural sweetness. These bars are great for breakfast, brunch or a snack on the go.
Yield: 16 servings (1 bar each)
Serving Size: 1 bar
Prep: 10 mins • Cook: 50 mins • Total: 1 hr
Course: Breakfast, Brunch, Snack • Cuisine: American
Nutrition (per bar)
Calories: 130 • Carbohydrates: 24 g • Protein: 3 g • Fat: 3.5 g • Fiber: 2 g • Sugar: 11 g • Sodium: 54 mg • Saturated Fat: 1.4 g
Ingredients
- 1/3 cup quinoa, rinsed well
- 1/2 cup water
- 2 cups quick rolled oats (use gluten-free oats if needed)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups very ripe mashed bananas
- 1 large egg, beaten (or egg substitute)
- 1/4 cup raw honey (or pure maple syrup)
- 1 tablespoon virgin coconut oil
- 2 teaspoons vanilla extract
- 1/2 cup dried cherries (or craisins)
- 1/3 cup chopped toasted walnuts or pecans
- 1/4 cup mini semi-sweet chocolate chips
Instructions
- Line a 9 x 13-inch baking pan with two pieces of foil or parchment paper, placing them criss-cross so the edges fold over the pan. Spray lightly with non-stick cooking spray.
- Preheat the oven to 325°F (160°C).
- Combine the rinsed quinoa and 1/2 cup water in a small saucepan and bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 10–12 minutes, or until the liquid is barely absorbed.
- Remove from heat, cover, and let stand for 5–6 minutes. Remove the lid and fluff the quinoa with a fork. Transfer to a medium bowl and allow it to cool completely.
- In a large bowl, mix together the quick rolled oats, ground cinnamon, baking soda and salt.
- To the cooled quinoa bowl, add the mashed bananas, beaten egg, honey (or maple syrup), coconut oil and vanilla. Stir until just blended.
- Add the banana-quinoa mixture to the oat mixture and stir gently until combined. Fold in the dried cherries, toasted nuts and mini chocolate chips.
- Spread the batter evenly in the prepared baking pan.
- Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack and cool completely. For best results, refrigerate the baked slab for about 20 minutes before cutting.
- Use the foil or parchment liner to lift the baked mixture from the pan onto a cutting board, then cut into 16 bars. Store refrigerated or freeze for longer storage.
Tips & Variations
– To make Maple Blueberry Bars: substitute dried cherries with dried blueberries and use maple syrup instead of honey.
– For a peanut-chocolate version: omit cinnamon and cherries, and replace walnuts with 2/3 cup dry roasted peanuts.
– Use toast the nuts lightly before chopping to enhance their flavor. If you prefer chewier bars, reduce the baking time slightly and cool overnight for firmer slicing.
Storage
Wrap each bar individually or place them in an airtight container. Keep refrigerated up to one week or freeze up to three months. Thaw before eating for the best texture.
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