Strawberry Banana Breakfast Bars – Easy Recipe and Freezer Friendly!

These strawberry banana breakfast bars are a delicious breakfast or snack that’s perfect for the whole family. Super easy to make, these bars are freezer-friendly and perfect for meal prepping and batch cooking.

When it comes to breakfast there are a couple of things that are incredibly important around here: first, they need to be delicious. Second, they need to be quick, bonus points if you can grab one and it while on the go.

These strawberry banana breakfast bars check all those boxes and then some more. They are good. But not in a “meh, good for a bar” type of good. They are mind-blowing delicious and indulgent while also being fairly healthy.

And they are stuffed, like totally stuffed with fruit! They taste as if a pie and a breakfast bar had a cousin: crispy, soft, fruity, and perfectly sweet.

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Ingredients for Strawberry Banana Breakfast Bars

For the crumble

• 2 cups flour
• 2 cups oats
• 1 cup sugar
• 1 Tsp baking powder
• 1 1/2 cups butter
• 1 Tsp cinnamon

For the filling

• 3 Cups strawberries, diced
• 1 1/2 Cups banana, sliced
• 1/3 Cup sugar
• 1 Tbsp lemon juice
• 2 Tbsp cornstarch
• 1 Tbsp vanilla extract

How To Make Strawberry Banana Breakfast Bars

#1. Preheat the oven to 350 degrees. Grease and flour a baking dish and set aside.

#2. Prepare the crumble. Get a bowl and mix the flour, oats, sugar, baking powder, and cinnamon. Add the butter and mix until the mixture resembles coarse sand.

#3. In a separate bowl combine the strawberries with the banana, sugar, lemon juice, cornstarch, and vanilla extract roughly mash the fruit and stir to combine. Set aside.

#4. Press half of the crumble dough into the prepared baking dish. Top with the filling and crumble the remaining dough on top of the strawberry banana filling.

#5. Take to the oven and bake for 35 minutes or until golden brown and crispy on top. Enjoy!

How to make the filling in these Strawberry Banana Breakfast Bars

For me, the real star of this recipe is the filling. Oh my, I could pretty much eat it with a spoon before baking these. That’s how good it is.

It’s a combo of strawberries and bananas mashed together (yum!) and mixed with some sugar or sweetener of your choice, a bit of lemon juice (to keep flavors bright), some cornstarch (to make things creamy and thick), a little bit of vanilla extract.

I’m pretty sure you can use it as a pie filling or even a fridge jam and spread it over toast. Let me know if you try it this way!

How to store your Strawberry Banana Breakfast Bars:

You can keep them refrigerated for up to 3 days or freeze them! I love to keep them frozen.

Once you are ready to have one just pop it in the oven or the taster for a couple of minutes until they are warm and crispy. Be sure to make extra to enjoy later!

Use this airtight container for your leftovers.

More Dessert Recipes to Try

• Cinnamon Apple Crisp
• Blueberry Maple Crisp
• Cherry Pecan Ice Cream
• Cinnamon Apple Blondies
• Lemon Strawberry Shortcake
• Chocolate Covered Strawberries

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Strawberry Banana Breakfast Bars

Lori

These strawberry banana breakfast bars are a delicious breakfast or snack that’s perfect for the whole family. Super easy to make, these bars are freezer friendly and perfect for meal prepping and batch cooking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 24

Ingredients

  

Crumble Ingredients

• 2 Cups flour
• 2 Cups oats
• 1 Cup sugar
• 1 Tsp baking powder
• 1 1/2 Cups butter
• 1 Tsp cinnamon

Filling Ingredients

• 3 Cups strawberries , diced
• 1 1/2 Cups banana , sliced
• 1/3 Cup sugar
• 1 Tbsp lemon juice
• 2 Tbsp cornstarch
• 1 Tbsp vanilla extract

Instructions

 

• Preheat the oven to 350 degrees. Grease and flour a baking dish and set aside.
• Prepare the crumble. In a bowl mix the flour, oats, sugar, baking powder, and cinnamon. Add the butter and mix until the mixture resembles coarse sand.
• In a separate bowl combine the strawberries with the banana, sugar, lemon juice, cornstarch, and vanilla extract and roughly mash the fruit and stir to combine. Set aside.
• Press half of the crumble dough into the prepared baking dish. Top with the filling and crumble the remaining dough on top of the strawberry banana filling.
• Take to the oven and bake for 35 minutes or until golden brown and crispy on top.

Notes

1. You can keep them refrigerated for up to 3 days or freeze them! I actually love to keep them frozen.
2. Once you are ready to have one just pop it in the over or the taster for a couple of minutes until they are warm and crispy. Be sure to make extra to enjoy later!

Keyword Dessert