Makes 16
INGREDIENTS
- 230g (2 ½ cups) rolled oats
- 80g (½ cup) natural seed mix with pine nuts
- 50g (1/3 cup) dried cranberries
- 1 Tbsp linseeds
- ½ tsp ground cinnamon
- 60g (¼ cup) coconut oil
- 100g (¼ cup) rice malt syrup
- 2 (about 350g) ripe bananas, mashed
- 1 egg
- 45g chocolate, melted
METHOD
- 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.
- 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.
- 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.
- 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.
Approx. per serve: 733kJ | fat total 10g | saturated fat 5g | fibre 3g | protein 4g | carbs 19g
