Chocolate and Banana Flapjacks

Ingredients

• 1  banana mashed
• 0.5 cup dairy free margarine (or you could use butter)
• 100 g chocolate dark
• 5 tbsp golden syrup (or you could use agave syrup or honey)
• 3.5 cups porridge oats 
• 1 cup raisins 

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 160c/140c fan/gas mark 3 and line a brownie pan or baking tray with greaseproof paper. I like to use foil backed parchment as it moulds to the pan nicely and is less fiddly.
2. In a small pan melt together the margarine and golden syrup, then stir in the mashed banana and set aside to cool.
3. Measure the oats into a large bowl, mix in the raisins and chocolate
4. Pour in the cooled wet mixture and stir until well combined. If the mixture seems a little wet, you may add more oats.
5. Pour the mixture into your prepared pan and press down with the back of a spoon until even.
6. Bake for 25 minutes until golden, but slightly springy to the touch. Leave to cool in the pan.
7. Cut into 16 squares and enjoy!