Ingredients
- 3 cups wholegrain oats
- 1 cup mashed ripe banana
- 1 cup (170 g) diced dried apricots
- 1 cup (160 g) fruit, nut and seed trail mix
- ¼ cup honey
Method
Step 1
Grease an 18 cm x 28 cm rectangular slice pan. Line base and sides with baking paper.
Step 2
Place all ingredients in a large bowl. Stir until well combined. Press mixture firmly into prepared pan.
Step 3
Bake in 160 °C oven (fan-forced) for 30-35 minutes until light golden. Cool in pan. Cover and refrigerate in pan until cold.
Step 4
Lift from pan using lining paper. Cut into 15 bars. Store in a container in a cool place, or in the fridge (see Tips).
Tips
- Bars will keep for 1 week in container in a cool place, or up to 4 weeks in the fridge.
- Use ripe bananas to maximise natural sweetness.
