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Banana oatmeal bars with Greek yogurt arranged on baking paper in daylight.

Banana Oatmeal Bars with Greek Yogurt (No Sugar)

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 bars
Author: Nico Pallotta

  • 2 ripe bananas 1 cup / 240 g mashed
  • ⅓ cup (80 g) Greek yogurt
  • ⅓ cup (80 g) peanut butter
  • 1 teaspoon vanilla extract
  • 2 cups (200 g) rolled oats
  • ¼ cup (40 g) dark chocolate chips plus 1 tablespoon for topping

  • Prepare the batter: Preheat the oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides.
    Mash 2 ripe bananas in a large bowl. Stir in ⅓ cup Greek yogurt, ⅓ cup peanut butter, and 1 teaspoon vanilla extract.
    Add 2 cups rolled oats and ¼ cup dark chocolate chips, then mix until a thick batter forms.
    Step 1 Rolled oats and chocolate chips stirred into thick banana mixture.
  • Bake: Spread the mixture evenly in the prepared pan. Press it down firmly with the back of a spoon to compact it into an even layer, then sprinkle with a few extra chocolate chips, if you like.
    Bake at 375°F (190°C) for 12 to 15 minutes, or until the center is just set. Don't overbake—the bars will continue to firm up as they cool.
    Step 2 Banana oat mixture pressed evenly into parchment-lined baking pan.
  • Cool and slice: Let the bars cool completely in the pan. Lift them out using the parchment paper, cut into squares, and enjoy. Store leftovers in an airtight container in the refrigerator for up to 1 week.
    Step 3 Baked banana oatmeal bars cooling and sliced into neat squares.
Substitutions
  • Bananas → Mashed sweet potato or pumpkin puree.
  • Greek yogurt → Low-fat Greek yogurt, full-fat Greek yogurt, Skyr, unsweetened applesauce, or extra mashed ripe banana.
  • Peanut butter → Almond butter, cashew butter, sunflower seed butter, or tahini.
  • Vanilla extract → Cinnamon, pumpkin spice, or orange zest.
  • Rolled oats → Certified gluten-free rolled oats or quick oats.
  • Dark chocolate chips → Chopped dark chocolate, walnuts, pecans, raisins, dried cranberries, or cacao nibs.
 
Tips
  • Use very ripe bananas: Brown spots mean sweeter, softer bars.
  • Measure the banana: About 1 cup mashed gives the best texture.
  • Choose rolled oats: They make the bars chewier than quick oats.
  • Use thick Greek yogurt: Low-fat, full-fat, or Skyr all work well.
  • No Greek yogurt? Swap in ⅓ cup applesauce or ½ cup mashed banana.
  • Use natural peanut butter: Stir well before measuring.
  • Press the mixture firmly: This helps the bars hold together.
  • Don't overbake: The bars will firm up as they cool.
  • Cool completely: For clean slices and the best texture.
  • Store chilled: Refrigerate for up to 1 week or freeze for up to 3 months.
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