Duration: 30 min
Calories: 105 cals
Serving: Per serving, 12 serves
160 grams, Porridge Oats
250 grams Banana
2 tablespoons Honey
90 grams Medjool Dates (pitted)
2 tablespoons Cocoa Powder
1 teaspoon Cinnamon
Preheat your oven to 160 degrees.
Set aside 40g of your porridge oats to use in the chocolate layer.
In a blender, blitz half of the remaining oats until they form a fine flour.
Add the rest of the oats along with 200g of banana, honey, vanilla essence, and cinnamon.
Blend until they form a thick, sticky paste.
Coat a rectangular cake tin (see information above) with half a teaspoon of your cocoa powder to prevent sticking.
Tip out your banana and oat mixture into the baking tin and press it out evenly with a spatula until it covers the whole tin and is evenly spread.
Combine the dates, cocoa powder, remaining banana, and the rest of the oats and blend until smooth.
Tip out the chocolate mix onto the banana layer in your cake tin and carefully spread it using your spatula.
Make sure to do this gently so as not to lift the base layer off. The two layers will fuse as you press and during baking.
Bake at 180 degrees for 20 minutes.
Remove from the oven and leave to cool. They will still be soft and slightly sticky but should lift away from the sides and base of the tin once cooled.
Slice into 12 bars and refrigerate until you want them. Can be frozen - defrost completely before eating.