Banana, Oat & Chocolate Bars

Source: Taste Magazine - Jan/ Feb 2015
makes 16 pieces, prep 15 minutes coking 40 minutes

 230g (2 1/2 cups) rolled oats
 80g (1/2 cup) natural seed mix 
with pine nuts
 50g (1/3 cup) dried cranberries
 1 tablespoon linseeds
 1/2 teaspoon ground cinnamon
 60g (1/4 cup) coconut oil
 100g (1/4 cup) rice malt syrup
 2 (about 350g) ripe bananas, mashed
 1 egg
 45g Well Naturally No Added Sugar 
Dark Chocolate bar, melted

  1. Preheat the oven to 180°C/160°C fan forced. Line a 16 x 26cm slice pan with baking paper, allowing the sides to overhang. Combine the oats, seed mix, cranberries, linseeds and cinnamon in a large bowl and make a well in the centre.
  2. Combine the coconut oil and rice malt syrup in a microwave-safe jug. Microwave on Medium for 1 minute or until melted 
and smooth. Cool for 2 minutes.
  3. Add coconut oil mixture, banana and egg to the well. Stir until just combined. Spread over prepared pan. Bake for 35 minutes or until firm to touch. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
  4. Cut into 16 triangles. Drizzle with the melted chocolate and set aside to set. 
Store in an airtight container in the fridge 
for up to 5 days.

Vic Lic

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