Ingredients:
150 g butter
75 g light muscovado sugar
3 tablespoons liquid honey
350 g porridge oats ( jumbo are best)
50 g hazelnuts, chopped
1 pinch ground cinnamon
1/2 teaspoon baking powder
2 medium bananas
Directions:
Preheat oven to 180 degrees celsius.
Melt the butter, sugar and honey in a large pan over a low heat until melted and combined.
Remove from heat.
Add the oats, chopped hazelnuts, cinnamon and baking powder – stir to combine.
Mash the bananas well, then stir into the oat mix.
Spoon into a greased 23x33cm tin, packing tightly and smoothing over the top.
Bake in the centre of the oven for 20-25 minutes, until golden.
Remove from oven and score into rectangles/squares.
Allow to cool in the tin before transferring to a wire rack to cool completely.
These can be stored in an airtight container for upto a week.
Servings: 15
Time preparation: 10 min.
Time total: 35 min.