Preheat the oven to 375℉. Spray a 9×9 or 8×8-inch baking dish with cooking spray and line with parchment paper and set aside.
In a bowl, mash the bananas with a fork until smooth, add the egg, vanilla extract, melted coconut oil, Greek yogurt, and peanut butter, stir to combine.
Add the rolled oats, flour, baking powder and cinnamon, and stir until combined.
Fold in the raspberries.
Transfer to the prepared dish. Top with a few additional raspberries.
Bake for 40 to 45 minutes or until the center is set.
Let sit for 10 minutes before topping with the peanut butter white chocolate drizzle.
Mix together white chocolate chips and peanut butter in a microwave-safe bowl. Microwave for 1 -2 minutes until melted. Stir to combine.
Drizzle the top with melted chocolate and peanut butter topping.
Slice into bars and enjoy them for breakfast or a healthy afternoon snack.