Six matcha bars with banana and oats arranged on a wood surface.

Matcha Oat Bars with Banana and Almond

Matcha bars with oats, banana, and almond butter, pressed before baking and cut once cold.

By Roseline Zhou, Founder

Contents

Press an oat mixture into a pan, bake it, and wait until it's cold for clean cuts. These matcha bars combine 7 oz (200 g) oats, banana, almond butter, and about 4 tsp (8 g) tea. Allow 1 hour 20 minutes for twelve bars.

We'd press the mixture firmly before baking: oats that are merely spread out will come apart under the knife. For a breakfast that isn't pressed into a pan, other matcha breakfasts range from a warm bowl to a cake you can slice.

  • Prep 15 minutes
  • Bake 25 minutes
  • Cool 40 minutes
  • Total 1 hour 20 minutes
  • Yield 12 bars
  • Equipment oven, 8-inch (20 cm) square pan, parchment paper, bowl, fork, fine sieve, spatula, and knife

Ingredients for twelve matcha bars

  • 7 oz (200 g) rolled oats
  • 4.2 oz (120 g) ripe banana, peeled
  • 2.8 oz (80 g) almond butter
  • About 3.3 tbsp (50 ml) maple syrup
  • About 4 tsp (8 g) matcha

Press, bake, and let cool

A block of matcha oat bars cut into twelve pieces, with a knife beside it.
  1. Preheat the oven to 350°F (175°C).
  2. Line the pan with parchment paper.
  3. Mash the 4.2 oz (120 g) banana with a fork in the bowl.
  4. Mix the 2.8 oz (80 g) almond butter into the banana.
  5. Add about 3.3 tbsp (50 ml) maple syrup.
  6. Sift about 4 tsp (8 g) matcha over the mixture.
  7. Stir until the powder is dispersed.
  8. Mix in the 7 oz (200 g) rolled oats.
  9. Spread the mixture in the pan.
  10. Press it down firmly with the spatula.
  11. Bake for 25 minutes at 350°F (175°C), until the edges hold together.
  12. Let cool in the pan for 40 minutes.
  13. Remove the cooled slab from the pan.
  14. Cut it into twelve bars.

Wait the full 40 minutes before lifting the slab with the parchment paper. Even if the edges hold together, cutting it while warm would crumble the bars.

Which matcha should go in the bars?

For this sweet mixture, we'd choose Essence, our matcha for baking. Banana and maple syrup already bring their own flavors; a tea reserved for drinking with water wouldn't show all its nuances here. The tea's green may be less vivid after baking.

Strawberry or lemon and yuzu: which variation?

For strawberry, add 1.1 oz (30 g) crumbled freeze-dried fruit before pressing the mixture. For a lemon and yuzu version, add 1 tsp (5 ml) juice from each citrus fruit to the banana mixture. Use the same pan and baking time as the basic version.

Our tip. Lift the slab with the paper only once it's cold, then cut it into twelve. A firmer mixture is easier to cut through.

Allergens. Tree nuts from the almond butter. Check the oat label if you need to avoid gluten.

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