Preheat your oven to 350°F (180°C). Line an 8 x 8-inch baking pan with parchment paper.

In a large mixing bowl, mash the ripe bananas until mostly smooth. Add the almond butter and stir until evenly combined.

Add the rolled oats, salt, optional baking powder, and vanilla extract to the banana-almond butter mix, stirring gently.

Fold in half of the blueberries and any additional nuts or seeds you are using.

Adjust the texture with milk as needed until the mixture is scoopable.

Transfer the mixture into the prepared baking pan and press in the remaining blueberries.

Bake for about 12–15 minutes, checking for golden edges and a set center.

Let cool in the pan for 15 minutes before lifting out and cooling completely.

Slice into bars and serve warm with Greek yogurt if desired.

Store leftovers in an airtight container in the refrigerator for 4–5 days, or freeze for up to 2–3 months.