Original recipe credit - secretsquirrelfood.com
I used a 21cm x 21cm square tray.
1 very ripe banana
1/3 cup medjool dates
1 tbsp cashew spread
2 tbsp coconut oil
1 tbsp raw agave syrup
1 cup rolled oats
1/3 cup desiccated coconut
1/2 cup dried cranberries
1/4 cup buckinis
1/4 cup pistachios
1/2 tsp cinnamon
1. Preheat oven at 150ºc
2. Add banana, dates, cashew spread, coconut oil, agave syrup to a food processor and process until mixture is well combined.
3. Add remaining ingredients and pulse until just combined.
4. Line tray with baking paper and pour in mixture.
5. Bake for 30 minutes.
6. Let cool on cooling rack before cutting up.
These will keep for 3-4 days and up to a week if kept in the fridge.
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