Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.

In a large bowl, combine the rolled oats, mashed bananas, almond butter, chia seeds, ground cinnamon, and a pinch of salt. Mix thoroughly until the mixture is sticky and evenly blended. The almond butter may need a little stirring to loosen up and coat the oats well.

Take about two-thirds of the oat mixture and press it firmly and evenly into the bottom of the prepared pan. Use the back of a spoon or your hands to ensure it’s compacted—this helps create a sturdy base that won’t crumble apart after baking.

Evenly scatter the diced peaches over the pressed oat layer. Press them very lightly into the base so they stick but still remain mostly on top.

Crumble the remaining one-third of the oat mixture over the peaches. Break it up gently with your fingers or a fork so it forms uneven clusters rather than a flat sheet.

Bake in the preheated oven for about 30 minutes. You’re looking for golden edges and a firm, lightly browned top. The peaches will bubble slightly, and the oats should smell toasty and fragrant.

Remove from the oven and allow the bars to cool completely in the pan. This cooling step is crucial; if cut too soon, the bars may be too soft and fall apart.

Once cool, lift out the bars using the parchment overhang. Cut into 12 squares or bars and serve.