Clare's Breakfast oat and seed bars

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Ingredients
50 g soft dates
2 unripe bananas
75 g coconut oil, melted
100 g rolled oats
100 g oats – blended in a food processor to form a coarse flour
50 g dried cranberries
50 g mixed seeds i.e. pumpkin and sunflower

Method
- Preheat the oven to 180oC fan/gas mark 6. Line a 20cm square baking tin with baking paper.
- Simmer the dates in 100 mls of water in a small pan for around 10 minutes or until they have
softened and most of the water has evaporated.
- Blend the bananas, and softened dates in a food processor until you have a smooth-ish
paste. Transfer to a bowl and stir in the melted coconut oil. Add the rolled oats, cranberries,
oat flour, and seeds and mix.
- Pour the mixture into the prepared tin, pressing it down in the corners and level off.
- Bake for approximately 20 minutes or until the top is lightly golden. When out of the oven
and whilst it is still warm cut into 12 squares. Leave to cool for 10 minutes and then remove
from the tin.
These can be stored in a container in the fridge for up to 5 days or freezer.
Can be eaten at breakfast or as a snack.

150 kcals per bar (12 servings)
200 cals per bar if 9 servings

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