Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups rolled oats
- 1 cup plain Greek yogurt
- 1/2 cup milk of choice
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- A pinch of salt
- Optional toppings: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, mash the ripe bananas with a fork until smooth. Whisk in the Greek yogurt, milk, honey, egg, and vanilla extract until the mixture is uniform and creamy.
- Stir in the rolled oats, cinnamon, baking powder, and a pinch of salt. Mix well so all the oats are evenly coated.
- Fold in half of the chopped walnuts or chocolate chips. Pour the batter into your prepared baking dish and scatter the remaining toppings across the top.
- Bake for 30 to 35 minutes until the center is set and the top is golden brown. Let it cool for 10 minutes before slicing into squares.
Notes
- Use very ripe bananas for the best natural sweetness.
- You can swap honey for maple syrup to keep it fully plant-based if you also replace the egg with a flax egg.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat individual squares in the microwave for 60 to 90 seconds.
- This recipe works well with any milk, including oat, almond, or whole milk.
- Add a drizzle of peanut butter or a spoonful of jam on top when serving for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 12g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 22mg