• COOK TIME | 25-30 MINS

These energy bars are loaded with healthy ingredients. Chopped pumpkin seeds, rolled oats, and juicy peaches give these bars a wonderful flavor and texture. Plus, they aren’t too sweet, and they pair well with a steaming cup of good coffee. You will feel healthy just eating them.



  • 2 ripe bananas
  • 1 1/4 cups rolled oats, regular or gluten-free
  • 1 1/4 cups oat flower, gluten free or other favorite flour
  • 1/4 cup pumpkin seeds, chopped
  • 3 tablespoons maple syrup
  • 1 tablespoon olive oil, plus more for greasing the baking dish
  • 1/2 teaspoon cinnamon
  • A pinch of kosher salt


  • 2 cups frozen peaches, chopped with accumulated juices
  • 1 tablespoon maple syrup
  • 2 tablespoons ground flaxseed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  1. Preheat the oven to 350°F.
  2. Grease an 8×8 baking dish with a little bit of olive oil.
  3. In a large bowl, mash the banana with a fork until smooth.
  4. Add in the all the other crust ingredients and mix until fully combined. Pull out about a cup of the dough for the topping and set aside.
  5. In a medium bowl, mix all the filling ingredients together.
  6. Place the crust dough onto the greased baking dish and spread out evenly.
  7. Pour the filling over the crust in an even coat and top with the remaining one cup of dough.
  8. Bake for 25-30 minutes. Remove from the oven and let cool, and then pop the pan into the refrigerator to set.
  9. Once set, cut into squares or bars. See Notes for tips on removing them from the pan.


If the top isn’t golden enough, you can place the pan under the broiler for a couple of minutes but be sure to watch so it doesn’t burn.

I like to run a butter knife or flexible spatula around the inside of the dish to make it easier to remove the bars. I shimmy a spatula under the bars to gently release them, and then turn the dish upside down to remove the contents onto a cutting board.

Make a double batch and freeze for later.