Pre heat the oven to 180 degrees fan. In a large mixing bowl, mash the bananas and then add the oats, flour/protein powder, baking powder and milk. Mix well. Pour the oat mixture into a lined baking dish of approximately 9 x 6 inches. Spread it into the corners and smooth the top.
Place the frozen raspberries, chia seeds and maple syrup into a microwave safe bowl and heat on full power for 1 minute, or until the raspberries are warm and soft. Mash them with a fork until the mixture is jam like in consistency. Dollop alternate tablespoons full of the ‘jam’ and peanut butter on top of the oats. Swirl them together to create a marbled effect.
Bake in the oven for 35 minutes or until the top is golden and the oats are set in the middle. Leave to cool for 5-10 minutes to firm up and slice into 6-9 portions. Store in an airtight container in the fridge for up to 5 days. Serve warm or cold (I prefer warmed in the microwave) with a dollop of Greek yogurt and extra banana slices or a drizzle of honey.
