Tahini Banana Oatmeal Bars - Nourished By Nutrition
Tahini Banana Oatmeal Bars

These slightly sweet and nutty tahini banana oatmeal bars bring together the best parts of baked oatmeal and soft granola bars. They’re a one-bowl recipe and naturally gluten free! Enjoy them for a quick breakfast, snack, or even dessert.

These tahini banana oatmeal bar recipe is a great way to use up any extra bananas you may have in your kitchen. Think of these bars as a cross between baked oatmeal and a soft granola bar. The fiber-rich oats and the collagen peptides makes these a filling and protein packed option with 16 grams per 12 bars.

If you’ve never tried tahini in a sweet dish (like these cookies!), you’re in for a treat! The combination sweet bananas and chocolate chips pairs wonderfully with the nutty flavor from the tahini. That being said, feel free to customize them based on what you have on hand or your preference. Any creamy natural nut or seed butter would work here — peanut butter, almond butter, cashew butter, etc. Not into the chocolate chips? I know some of you will think, “not into chocolate” but I get it. You could always swap them out for nuts or seeds like walnuts, pecans or pumpkin seeds or even do a combination of chocolate and nuts!

Check out the Reel I made of these bars here!
Tahini Banana Baked Oatmeal in pan

Tips for Balanced Blood Sugar

Oatmeal isn’t always the best option for stable blood sugar. Even though oats are a fiber-rich complex carbohydrate, they tend to spike blood sugar. This spike greats compounded when paired with fruit, sugar or other carbohydrates and not enough protein or fat.

These bars contain protein from the collagen peptides and eggs and fat from the tahini. That being said, I still recommend making these bars a little more balanced by serving them along side some Greek yogurt, eggs or protein coffee. You can also use any of these glucoses hacks to help reduce the glucose spike from eating.

Tahini banana oatmeal bars RECIPE TIPS:

  • Opt for natural chocolate chips – When baking these bars, I like using chocolate chips from Hu Kitchen. They’re made from natural, organic ingredients like cacao, cocoa butter, and unrefined coconut sugar.
  • Use your favorite collagen – The collagen in this recipe adds some protein and makes the bars more blood-sugar friendly. I reach for Needed’s collagen peptides, but feel free to use your favorite.
  • Store in the fridge –  Place the bars in an airtight container and store them in the refrigerator for up to five days. If you prefer your oatmeal bars warm, pop them in the microwave for a few seconds and enjoy.

More Baked Oatmeal Recipes:

If you make this recipe, please leave a comment below and rate the recipe below to let me know how you liked it. You can also tag #nourishedbynutriton on Instagram with your creations!


Tahini Banana Oatmeal Bars

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5 from 1 review

These slightly sweet and nutty tahini banana oatmeal bars bring together the best parts of baked oatmeal and soft granola bars.

  • Author: Jessica Bippen
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 12 bars 1x


Units Scale

2 ripe bananas
1/2 cup tahini (sub any nut butter, the more drippy the better)
1/2 cup milk of choice
1 tsp vanilla
1 egg
1 1/2 cup rolled oats
1/2 oat flour (do not pack!)
3 scoops of collagen peptides
1 tsp baking powder
1/4 tsp sea salt
1/2 tsp cinnamon
1/2 cup dark chocolate chips


Preheat oven to 350ºF and line an 9×9 (or 12×5) baking dish with parchment paper.

Mash the bananas using a fork. Add to a bowl and stir the in egg, tahini, milk, and vanilla.

Add rolled oats, oat flour, collagen, chocolate chips, cinnamon, baking powder and salt; stir to combine.

Pour the batter into prepared baking dish and transfer to the oven. Bake for 22 to 25 minutes, until set.

Remove from the oven and let cool in the pan for 30 minutes. Use the parchment paper to lift the bars out of the pan and let cool completely before slicing into. Once cooled, slice into 12 bars. Store in the fridge for up to five days!


I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.

Comments (1)

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  • Rachel

    I’m not sure how I came across your site, but we really love this recipe! We just welcomed our second baby and I’ve made a couple of triple batches of these over the past month. They make a great breastfeeding snack, and the rest of the family loves them too (including my 4 year old)! And they freeze well! We’ve tried the original version as well as some substitutions (half PB/half tahini as well as subbing half the chocolate for pumpkin seeds) and all versions have been great. Thank you!!