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Preheat your oven to fan 180C.
Mix together the banana, oats, baking powder, Pro Mlk Chocolate Protein Shake, and maple syrup in a 9x6 baking dish (if you know yours is likely to stick, please do line it first!). Mix in the fresh raspberries, then dollop on the peanut butter. Use the end of a chopstick to swirl it across the top.
Bake in the oven for 35 minutes. Once baked, scatter over a handful of chocolate chips and allow them to slightly melt in the residual heat. Let the dish cool for 5-10 minutes before slicing up - this will help the squares retain their shape.
Serve with yoghurt and a sprinkle of cinnamon, if desired. Store the remaining portions in an airtight container in the fridge. Either microwave your portion when you want it for 1 minute, or have it cold for an oat bar vibe (equally as delicious!)
Makes 4 to 5 servings.