Healthy, natural, and delicious.



Original recipe yields 9 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper, leaving 1 inch of parchment hanging over the sides.

  • Mix oats, figs, almonds, and 1/4 cup sunflower seeds together in a bowl.

  • Stir bananas, peanut butter, and honey together in a saucepan over medium-low heat until completely melted and smooth, about 5 minutes. Remove saucepan from heat.

  • Whisk egg whites together in a bowl until foamy. Mix banana mixture into egg whites and whisk until smooth; add oat mixture and stir until batter well combined. Fold blueberries into batter. Press batter into the prepared pan; top with flax seeds and 1 tablespoon sunflower seeds.

  • Bake in the preheated oven until golden, about 30 minutes. Cool completely before cutting into bars.

Nutrition Facts

211 calories; 10.2 g total fat; 0 mg cholesterol; 59 mg sodium. 26 g carbohydrates; 7.1 g protein; Full Nutrition

Reviews (30)

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35 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
Great healthy snack! I used the recipe as a good foundation to substitute my favorite add-ins. Very versatile. I used dates and almonds. Made this around the holidays so I added 1 tsp of pumpkin pie spice to add another dimension of flavors. This recipe keeps me satisfied and less likely to indulge in unhealthy snacking. Read More
Rating: 5 stars
Delicious and versatile. I've made them serveral times. Bake it in muffin cups for one less step and to make them easy to grab and go. I have a sulfite allergy and must leave out the dried fruit but add a few extra berries. I've also switched up which type nuts and berries as to what I have on had. It's a healthy sweet treat. Read More
Rating: 5 stars
This is a great health food that actually is healthy No added sugar outside of honey Flax and sunflowers on top added some nice texture Only change I made was added some salt to batter and salted the top a bit. Read More
Rating: 5 stars
Delicious! I'd leave it in the oven for 5 - 10 more minutes. I want to try them again with apples and cinnamon instead of blueberries and raspberries and almond butter instead of pb and blueberries. These will be a staple in my fridge. Read More
Rating: 4 stars
Lots of good stuff in here! Not your grab-n-go breakfast bar but very moist from the bananas and loaded with flavor. The fresh blueberries held their shape pretty well in the bars so they'll pop in your mouth. I used sunflower kernels instead of seeds (it's what I had on hand) but otherwise followed the recipe. In the future I might try cutting back on the mashed banana a bit maybe 1/4 cup to see if that'll firm them up a bit because I'd prefer a bar that I don't have to eat with a fork (although some might say it's worth the effort!). I cut into 12 bars rather than 9 and I would make these again. Thanks for a new breakfast treat. Read More
Rating: 5 stars
The only change I made was to make them in a mini-muffin pan got 12 ready to grab munchies instead of bars. They don't stick to the paper liners either. Don't rise up at all but very pretty and healthy too! Read More
Rating: 5 stars
These bars were super easy to make. I substituted sunflower seeds for pepitas because I like their flavor better. I also used slightly less banana than the recipe called for so the texture wasn t as runny and the bars stayed together better. Next time I d add some coconut flakes to it as well. Overall super easy and yummy! Read More
Rating: 4 stars
These are very good. I substituted almond butter for the peanut butter and added cinnamon and salt. I also used 1 whole egg instead of 2 whites. The bars hold together well and I will make this again with different nuts and fruits. Read More
Rating: 5 stars
This was a great recipe just a slight banana flavor for those who aren't looking for an overly "banana'd" taste. Will make this again. Read More