1.Preheat oven to 180° and grease a 8×8 inch tin really well and set aside.
2. Place the rolled oats, bananas, yogurt, honey and cocoa powder into a blender. Blend until ingredients are completely smooth and mixed thoroughly.
3. Beat your eggs until light and fluffy for about 4 minutes. Add a little of the egg mixture into your blended mix of yoghurt oats etc to loosen it. Fold in the rest of your blended ingredients bit by bit into your egg mix then pour the mix into your prepared baking tin and set aside.
4. Microwave the peanut butter for about 30 seconds or until soft. Drop melted peanut butter by spoonfuls onto the mix, swirling gently with a knife to create a marbled effect. (Do not to over mix). Sprinkle over the toasted peanuts. 5. Bake for 20 minutes or until the brownies begin to pull away from the sides of the tin. Wait until the brownie slab is completely cooled before cutting into squares (makes 12)