Ingredients
Scale
- 2 ripe bananas, mashed
- 1 1/2 cups rolled oats
- 3 tablespoons chia seeds
- 1 cup plain Greek yogurt
- 1/2 cup milk of choice
- 3 tablespoons maple syrup or honey
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
- A pinch of salt
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with cooking spray.
- In a large bowl, mash the ripe bananas with a fork until smooth. Whisk in the Greek yogurt, milk, maple syrup, egg, and vanilla extract until the mixture is smooth and creamy.
- Stir the rolled oats, chia seeds, cinnamon, baking powder, and a pinch of salt into the wet mixture. Mix well so the chia seeds are evenly distributed and no dry pockets remain.
- Fold in half of the chopped walnuts. Pour the batter into the prepared baking dish and scatter the remaining walnuts on top.
- Bake for 30 to 35 minutes until the center is set and the top is light golden brown. Let it cool for 10 minutes before slicing into squares.
Notes
- Use very ripe bananas for the best natural sweetness and flavor.
- You can swap maple syrup for honey depending on your preference.
- Any milk works here including dairy, almond, oat, or soy milk.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat individual squares in the microwave for 60 to 90 seconds before serving.
- You can freeze baked squares for up to 2 months. Thaw overnight in the fridge before reheating.
- Replace walnuts with pecans or chocolate chips if you prefer.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 11g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg