1. Arrange a rack in the middle of the oven and heat to 350°F. Line a 9x9” baking pan with a parchment paper sling, or use a nonstick pan such as Square One. 

2. Mash the bananas in a large bowl. Add the eggs and whisk to incorporate. Add the peanut butter, milk, maple syrup, and vanilla and whisk to combine. 

3. Transfer 1¼ cups of the oats to a standard or mini food processor and process until finely ground. (Alternatively, use 1 cup store-bought oat flour). 

4. Add the oat flour, remaining 1 cup rolled oats, baking powder, cinnamon, and salt to the mixing bowl and stir to combine. Gently fold in ½ cup of the blueberries. 

5. Pour the batter into the pan and top with remaining ½ cup blueberries. Bake until the center is set and a toothpick comes out clean, 30 to 35 minutes. 

6. Meanwhile, make the drizzle: whisk together the yogurt, almond milk, maple syrup, vanilla, and a pinch of salt in a small mixing bowl. Add more milk as needed to create a pourable consistency.

7. Transfer the baked bars to a wire rack to cool for at least 10 minutes (or let cool completely for the cleanest slices). Use a fork or a piping bag to drizzle the yogurt over the bars. Slice into 9 squares for serving.

Recipe adapted from The Mindful Hapa.