Greyson
Member
- Location
- Margate England
Makes about 20 small bars
2 cups oats
2 bananas
6 tablespoons maple syrup
6 tablespoons cashew butter (or any nut
butter works)
4 tablespoons coconut oil, plus extra for
greasing
Preheat the oven to 400°F (convection
350°F).
Place the oats into a mixing bowl.
Mash the bananas with a fork and add
them to a saucepan with the maple syrup,
cashew butter and coconut oil. Allow it
to simmer until it forms a liquid.
Pour the liquid over the oats and stir
well so that they’re fully covered.
Grease a baking sheet with the coconut
oil. Transfer the batter onto the baking
sheet, pressing it down firmly with a
spatula so that it’s very compact.
Bake for 15–20 minutes until the top
starts to brown.
Once it’s cooked, take the sheet out of
the oven and leave it to fully cool before
slicing the bars.
.
2 cups oats
2 bananas
6 tablespoons maple syrup
6 tablespoons cashew butter (or any nut
butter works)
4 tablespoons coconut oil, plus extra for
greasing
Preheat the oven to 400°F (convection
350°F).
Place the oats into a mixing bowl.
Mash the bananas with a fork and add
them to a saucepan with the maple syrup,
cashew butter and coconut oil. Allow it
to simmer until it forms a liquid.
Pour the liquid over the oats and stir
well so that they’re fully covered.
Grease a baking sheet with the coconut
oil. Transfer the batter onto the baking
sheet, pressing it down firmly with a
spatula so that it’s very compact.
Bake for 15–20 minutes until the top
starts to brown.
Once it’s cooked, take the sheet out of
the oven and leave it to fully cool before
slicing the bars.
.