Name: banana oat cinnamon squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 3 ripe bananas, mashed; 2 cups rolled oats; 1/2 cup almond flour; 1/4 cup coconut sugar; 2 tsp ground cinnamon; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup melted coconut oil; 1/4 cup unsweetened almond milk; 1 tsp vanilla extract; 1/2 cup chopped walnuts (optional)

banana oat cinnamon squares

Published on October 22, 2025

4.8 (245 reviews)

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Prep Time

15 min

Cook Time

25 min

Servings

12 squares

Why You'll Love This Recipe

✓ Naturally Sweet Ripe bananas give the squares a caramel‑like sweetness, so you can cut back on added sugar without sacrificing flavor.

✓ Whole‑Grain Goodness Oats provide soluble fiber, keeping you fuller longer and supporting steady blood‑sugar levels.

✓ Warm Spice Comfort A pinch of cinnamon adds antioxidant power and a cozy aroma that makes these squares perfect for any season.

Craving a snack that feels indulgent yet fuels your day? These Banana Oat Cinnamon Squares deliver the perfect balance of sweet, hearty, and aromatic. Made with just five pantry staples, they are quick to assemble, bake in under half an hour, and stay soft for days. Whether you need a post‑workout bite, a kid‑friendly after‑school treat, or a guilt‑free dessert, this recipe checks every box while keeping added sugars low and fiber high.

2 cups rolled oats Gluten‑free if needed; pulse for finer texture.

1 tsp ground cinnamon Adds warmth and antioxidants.

½ tsp vanilla extract Boosts overall flavor profile.

¼ tsp sea salt Balances sweetness and enhances aroma.

Instructions

Preheat & Prepare

Preheat oven to 180 °C (350 °F). Line a 20 × 20 cm (8‑inch) baking pan with parchment paper, allowing excess to hang over the sides for easy removal later.

Pro Tip: If you prefer a crispier edge, brush the parchment with a thin layer of melted coconut oil.

Mix Wet Ingredients

In a large bowl, mash the bananas until smooth. Stir in vanilla extract and sea salt, mixing until fully incorporated; the batter should be glossy and free of lumps.

Pro Tip: Over‑mixing can make the final squares tough; stir just until combined.

Combine Dry Ingredients

In a separate bowl, whisk rolled oats with cinnamon. Add the oat mixture to the banana base, folding gently until a uniform batter forms. The mixture will be thick but spreadable.

Pro Tip: For a finer crumb, pulse oats in a food processor for 5‑seconds before whisking.

Bake to Perfection

Spread the batter evenly in the prepared pan, smoothing the top with a spatula. Bake for 20‑25 minutes, or until the edges turn golden and a toothpick inserted near the center emerges with a few moist crumbs.

Pro Tip: Rotate the pan halfway through baking for even color.

Cool & Slice

Allow the pan to cool on a rack for 10 minutes, then lift the parchment to release the slab. Transfer to a cutting board and slice into 12 even squares. Serve warm or at room temperature.

Pro Tip: Use a sharp, dry knife and wipe between cuts for clean edges.

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