No-Bake Banana Cocoa Oat Squares With No Added Sugar

Ripe bananas, rolled oats, and unsweetened cocoa are all you need for these chewy, fudgy squares. There is no oven, no mixer, and no added sugar. You stir everything in one bowl, press it into a pan, and let the refrigerator do the work.

The bananas supply the sweetness and hold the squares together, so the riper they are, the better. If your bananas have freckled skins and a strong banana smell, this is a perfect way to use them before they go too soft.

Prep time: 10 minutes. Chill time: 2 hours. Makes: 12 small squares.

Ingredients

3 very ripe medium bananas (about 1 1/4 cups mashed)
2 cups old-fashioned rolled oats
1/3 cup unsweetened cocoa powder
1/4 cup natural peanut butter or almond butter (optional, for a richer bite)
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
A small pinch of salt
2 tablespoons chopped walnuts or dark chocolate chips, for the top (optional)

Preparation

Line the pan. Line an 8-inch square pan with parchment paper, leaving a little hanging over two sides so you can lift the squares out later.
Mash the bananas. Put the bananas in a large bowl and mash them with a fork until mostly smooth. A few small lumps are fine and add texture.
Add the flavor. Stir in the peanut butter if you are using it, then the vanilla, cinnamon, and salt. Mix until the mixture looks even.
Add the dry ingredients. Sift the cocoa over the bowl so it does not form lumps. Add the oats and stir well until every oat is coated and no dry cocoa remains.
Press into the pan. Spoon the mixture into the pan. Wet the back of a spoon or your fingertips and press down firmly, especially into the corners, so the squares are compact and level.
Add the topping. Sprinkle the walnuts or chocolate chips on top and press them in lightly so they stay in place.
Chill. Cover and refrigerate for at least 2 hours, until firm. Lift the block out with the parchment, set it on a cutting board, and cut it into 12 squares with a sharp knife.

Tips for the best squares

Use bananas that are properly ripe. Yellow bananas with green tips taste starchy and will leave the squares less sweet and a little dry. If your bananas are not ripe yet, you can bake them in their skins at 300°F for 15 minutes until they turn dark, then cool and mash them.

Old-fashioned oats give a chewy bite. Quick oats work too, but the squares will be softer and a little denser. Avoid instant flavored oatmeal packets, since they contain added sugar and salt.

Press firmly. This is the step that decides whether the squares hold together or crumble when you cut them. If the mixture feels too loose, stir in one more tablespoon of nut butter or a couple of tablespoons of extra oats.

Variations

Nut-free: leave out the nut butter and add 2 tablespoons of sunflower seed butter, or simply use one more banana.
Extra chocolate: fold in a handful of dark chocolate chips before pressing the mixture into the pan.
Warm spice: add a pinch of nutmeg or a little orange zest for a different flavor.
Raisin or date bits: stir in a spoonful of chopped raisins if you like them sweeter, remembering that this adds natural sugar.

Storage

Keep the squares in an airtight container in the refrigerator for up to 4 days. Put parchment between the layers so they do not stick. For longer storage, freeze them on a tray for one hour, then move them to a freezer bag for up to 2 months. Thaw in the refrigerator for about 30 minutes before eating.

Frequently asked questions

Can I use instant oats?

You can, but the texture will be softer and a bit pasty. Old-fashioned rolled oats are best because they stay chewy. If you only have quick oats, reduce the mashed banana slightly so the mixture does not turn mushy.

Why are my squares falling apart?

Usually the bananas were not ripe enough, or the mixture was not pressed firmly. Add a tablespoon of nut butter, press harder with a wet spoon, and chill for the full two hours before cutting.

Do I need to bake them at all?

No. Rolled oats can be eaten without baking when they are softened by the banana and left in the refrigerator for a couple of hours. If you prefer a firmer, toasted taste, you can bake the pan at 350°F for 15 minutes, but the recipe is made for no-bake.

Can I make them without cocoa?

Yes. Leave out the cocoa and add another 1/4 cup of oats and a little more cinnamon for a simple banana oat bar. The chocolate flavor will be gone, but the texture stays the same.

Are these good for breakfast?

They make a handy small breakfast or snack with a cup of tea or coffee. They are also easy to pack for a lunch box or a walk, because they hold their shape well.

These banana cocoa oat squares are a simple, sweet treat that takes ten minutes of work. Keep a few in the refrigerator, and you will always have something ready for an afternoon cup of tea.