- 115 grams dairy free spread
- 70 grams soft brown sugar
- 3 tablespoons honey/agave
- 350 grams gluten free porridge oats
- 1 large ripe banana (peeled and mashed)
- 100 grams dairy free dark chocolate chips
- Preheat the oven to 160 oC
- Grease and line a 20cm traybake tin
- Place the dairy free spread, sugar and honey/agave into a saucepan and heat gently until melted
- Stir in the oats
- Stir through the mashed banana and chocolate chips
- Press into the baking tin
- Bake for 30 minutes
- Remove from the oven and allow to cool for 20 minutes in the tin
- Cut into 12 squares and allow to cool completely