These soft, hearty breakfast squares are made with simple pantry staples and are perfect for meal prep. Naturally sweetened with bananas and honey, they’re great for busy mornings or an on-the-go snack.
Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- 2 cups rolled oats
- â…“ cup honey
- 1 cup milk (dairy or unsweetened plant-based)
- 1 teaspoon baking powder
Optional for extra flavor:
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Optional protein boost:
- 1–2 scoops (25–50 g) vanilla or unflavored protein powder (if using, add an extra 2–4 tablespoons of milk if the batter becomes too thick)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease or line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- In a large bowl, mash the bananas until mostly smooth.
- Whisk in the eggs, honey, and milk until well combined.
- Stir in the rolled oats, baking powder, and any optional ingredients. If using protein powder, mix it in now and adjust with a little extra milk if needed.
- Let the batter rest for 5–10 minutes so the oats can absorb some of the liquid.
- Pour the batter evenly into the prepared pan.
- Bake for 30–35 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then cut into 9–12 squares.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze individually wrapped squares for up to 3 months. Thaw overnight in the refrigerator or microwave for 20–30 seconds.
Serving Ideas
- Spread with peanut butter or almond butter.
- Top with Greek yogurt and fresh berries.
- Drizzle with a little honey.
- Enjoy warm or cold with a cup of coffee or tea.
Yield: 9–12 squares
Prep Time: 10 minutes
Rest Time: 5–10 minutes
Bake Time: 30–35 minutes
Total Time: About 45–55 minutes
