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Breakfast recipe · from the recipe book

Sheet-Pan Banana Walnut Oat Bars with Cocoa

Thin, chewy-edged oat slab with fudgy cocoa, sweet banana and toasty walnuts, topped with a tangy yogurt drizzle.

Sheet-Pan Banana Walnut Oat Bars with Cocoa

Ingredients

  • 2½ cups200 gOld-fashioned rolled oats
  • 2½ medium300 gBananatwo-thirds mashed, one-third sliced into coins
  • 1¼ cups (300 ml)300 gSoy milk, original
  • 2 large100 gEggs
  • ½ cup chopped50 gWalnutschopped
  • 3 tbsp15 gUnsweetened cocoa powder
  • 1½ tbsp30 gHoney
  • 2¼ tsp10 gCanola oil
  • ¾ tsp4 gBaking powder
  • ⅛ tsp1 gSalt
  • 1 tsp4 gVanilla extract
  • 4 oz120 gPlain Greek yogurt, nonfat

Steps

  1. Preheat the oven to 400°F (200°C). Brush a 9x13-inch sheet pan with the canola oil.
  2. Mash two-thirds of the banana in a large bowl; slice the remaining third into coins and set aside.
  3. Whisk the egg, soy milk, honey and vanilla into the mashed banana.
  4. In a second bowl, stir together the oats, the unsweetened cocoa powder, the baking powder and the salt until the cocoa is evenly mixed through.
  5. Fold the oat and cocoa mixture into the banana mixture along with half of the walnuts.
  6. Spread the batter thinly and evenly in the oiled pan. Top with the banana coins and the remaining half of the walnuts.
  7. Bake 22 to 25 minutes, until set in the center and crisp at the edges, reaching 160°F (71°C) in the middle.
  8. Cool 5 minutes, stir the Greek yogurt smooth, drizzle it over the top, and cut into 4 bars.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Tree nuts, Soy. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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