Super Banana Oat Bars

Ingredients

• 1.3 cups oats gluten-free quick (certified , if needed)
• 0.3 cup agave nectar 
• 2 tablespoons coconut oil melted softened (or baking oil)
• 1 teaspoon vanilla extract 
• 0.3 cup flour gluten-free (your choice of flour; I ground more oats in my spice grinder to a flour consistency)
• 0.5 teaspoon baking soda 
• 0.3 teaspoon salt 
• 1  ener-g egg replacer room temperature (brought to if using coconut oil)
• 1 cup banana ripe mashed ( 3 small or 2 large)
• 0.5 cup coconut or shredded unsweetened

Equipment

• bowl
• oven
• mixing bowl
• baking pan
• toothpicks

Directions

1. Preheat your oven to 350ºF and grease an 8 x 8 baking dish.
2. In a medium mixing bowl, combine the oats, agave or honey, oil, and vanilla. Briefly set aside.
3. In a small bowl, combine the flour, baking soda, and salt. Briefly set aside.
4. Returning to your mixing bowl, stir in the egg, banana, and coconut, until everything is well combined. Stir in the reserved flour mixture (since I was using oat flour without gluten, I wasn’t worried about over-mixing. Be careful not to overmix if you are using a wheat-based flour).
5. The batter will be a little thick.
6. Spread it evenly in your greased baking dish, and pop it in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool completely before cutting. Can be stored in the fridge if you like ‘em chilled (I do).