Pack It In Breakfast Bar

A tasty, healthy and filling breakfast bar!

Servings: 12
Prep Time 10 mins
Cook Time 30 mins
Gluten-free, vegan

Ingredients

• 2 medium bananas
• 150g oats (gluten-free if required)
• 25g sunflower seeds
• 30g pumpkin seeds
• 30g hulled hemp seeds aka hemp hearts
• 30g raisins
• pinch of salt
• 5 tbsp agave syrup
• 180g smooth peanut butter
• 3 tbsp coconut oil
• 1 tbsp plant milk
• Optional Extras: cranberries, nuts (walnuts/hazelnuts), desiccated coconut, sesame seeds, cacao nibs, dried apricots.

Instructions

1. Preheat oven to 180 degrees Celsius and line a baking tin with baking parchment (or alternatively, I used a silicone flapjack mould, which is easy to clean and requires no parchment paper/greasing)
2.  Place the peeled bananas into a large mixing bowl and mash with a fork until they're runny.
3. Add the oats, sunflower seeds, pumpkin seeds, hemp seeds, raisins and salt into the mixing bowl, stirring until combined.
4. In a saucepan, add the smooth peanut butter, Agave syrup and coconut oil and let simmer on a low heat until the mixture has melted completely.
5. Pour the peanut butter liquid into the mixing bowl and combine until the dry ingredients are fully coated with the wet ingredients.
6. Transfer the mixture into your baking tin/flapjack moulds, using a spatula or spoon, to level the mixture.
7. Bake for 30 minutes in the preheated oven.
8. Remove from oven and leave to cool completely for 10-15 minutes, so the flapjacks don't split and have time to set- then enjoy!