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Greek Yogurt Banana Oatmeal Bars


  • Author: Amanda @ Running with Spoons
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 12 bars 1x
Scale

Ingredients

For the banana oat base:

  • 2 cups (160 g) rolled oats, divided*
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1 medium-sized ripe banana, mashed (100 g or 1/2 cup)
  • 1/4 cup (60 ml) maple syrup
  • 2 Tbsp (32 g) almond butter**
  • 1 tsp vanilla extract

For the Greek yogurt filling:

  • 3/4 cup (150 g) plain Greek yogurt
  • 24 Tbsp coconut palm sugar***
  • 1 Tbsp (7 g) coconut flour****
  • 1/2 tsp vanilla extract
  • 1 medium-sized ripe banana, thinly sliced (100 g or 1/2 cup)

Instructions

  1. Preheat your oven to 325F (163C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray the foil with cooking spray and set aside.
  2. Place 1 cup (80 g) of oats in a food processor or blender, and process until they resemble a fine flour. Transfer the oat flour to a large mixing bowl, and add the remaining rolled oats, cinnamon, and baking powder, mixing well.
  3. Add the mashed banana, maple syrup, almond butter, and vanilla extract, and mix until everything is well combined and a sticky dough is formed.
  4. Reserving 1/2 cup (120 ml), transfer the remaining oat mix into your prepared baking pan, using your fingers or a spatula to ensure that it is evenly distributed along the bottom. Set aside.
  5. Make the filling by combining the Greek yogurt, coconut sugar, coconut flour, and vanilla extract in a small mixing bowl. Mix until the coconut sugar has dissolved and all the ingredients are well combined before gently folding in the banana slices.
  6. Spoon the filling over the surface of the oat mixture, and use a spatula or knife to distribute it evenly. Sprinkle remaining oat mixture on top, using a fork to break up the bigger chunks.
  7. Bake for 40-45 minutes until the top turns a light golden brown. Remove from oven and allow to fully cool in pan before using a sharp knife to cut into bars. Store the bars in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week.

Notes

* Make sure to use certified gluten-free oats if you need these to be gluten-free. ** You could easily sub this out for any nut butter you have on hand, or use a seed or soy nut butter to make it nut-free. *** These bars aren’t overly sweet, so add more sugar to the filling if you like your bars sweeter. **** You can use regular flour in place of the coconut, but you’ll have to up the amount to 2 Tbsp (14 g) and your bars won’t necessarily be gluten-free.

Keywords: banana oat bars, breakfast, gluten-free, Greek yogurt, healthy, oat bars, recipe, snack