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Banana Split Breakfast Bar

Banana split breakfast bar with yogurt, fruit, and oat crumble topping.

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A fun and wholesome no-bake breakfast bar that layers a crunchy oat base, creamy vanilla yogurt, and fresh fruit. This recipe turns the classic dessert into a nutritious morning meal that feels like a celebration. Perfect for families, brunch parties, or meal prep.

Ingredients

Scale
  • For the Crunchy Oat Topping:
  • 2 cups old-fashioned rolled oats
  • 1/2 cup creamy natural peanut butter or almond butter
  • 1/3 cup pure maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • For the Yogurt Layer & Fruit Toppings:
  • 2 cups plain Greek yogurt
  • 1-2 tablespoons maple syrup or honey, to taste
  • 1 teaspoon vanilla extract
  • 3-4 ripe bananas, sliced
  • 1 1/2 cups mixed berries (strawberries, blueberries, raspberries)
  • Optional extras: dark chocolate chips, shredded coconut, chopped nuts

Instructions

  1. Make the crunchy oat layer. In a medium bowl, combine oats, peanut butter, 1/3 cup maple syrup, 1 tsp vanilla, and salt. Stir until well mixed and the mixture holds together when pinched.
  2. Press the base. Lightly grease an 8×8 inch baking dish. Transfer the oat mixture into the dish and press it down firmly and evenly into one solid layer.
  3. Prepare the creamy layer. In a small bowl, stir together Greek yogurt, 1-2 tbsp maple syrup, and 1 tsp vanilla. Taste and adjust sweetness if desired. Spread this evenly over the pressed oat base.
  4. Add the fruit & toppings. Arrange the sliced bananas and mixed berries over the yogurt layer. Sprinkle on any optional extras like chocolate chips or coconut.
  5. Chill & serve. Refrigerate the dish for about 30 minutes to set. Slice into bars and serve.

Notes

For a clean slice, press the oat base firmly and use thick Greek yogurt. For meal prep, store sliced bananas separately to prevent browning. The bar keeps in the fridge for up to 3 days. For dietary swaps: use sunflower seed butter (nut-free), plant-based yogurt (dairy-free), or certified gluten-free oats.

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