- coconut oil: 2 tbsp
- ripe banana: 1 piece
- dates: 2 tbsp
- maple syrup: 3 tbsp
- pistachio butter: 3 tbsp
- oats: 180 g
Heat the oven to 200°C top and bottom heat.
Heat coconut oil in a small pot until it is liquid.
Puree banana and dates.
Grind 6 tbsp. of the oat flakes to flour in a mixer.
Then mix all ingredients together.
Press the mixture flat (approx. 1 cm) in a small casserole dish lined with baking paper (approx. 20*20 cm).
Bake in the oven for 10-15 minutes. Let it cool down and cut about 12 bars. Keeps in the refrigerator for a good week.