2 cups rolled oats
½ cup coconut oil
½ cup shredded coconut
¼ cup dates, chopped
¼ cup sunflower or pumpkin seeds
2 large ripe bananas, mashed
1 orange, juice
1 tbsp honey (optional)
1 egg, mixed well (leave out for egg-free)
½ tsp cinnamon
Strawberry and Apple Puree
4 red apples, peeled, cored and chopped
12 strawberries, chopped
For the strawberry and apple puree, cover the apples and strawberries slightly in water in a saucepan over medium-heat. Boil/simmer until soft, drain. Puree until smooth and cool.
For the bars, preheat oven to 180 degrees.
Lightly grease a slice tin. Combine all ingredients in a bowl and mix well. Press mixture into the tin and bake for 30 minutes until golden brown, cool in tin.
Once cool take out of tin and cut into squares or rectangles.
Make them into sandwiches with the strawberry and apple puree spread on top of the bottom slice, then top with a layer of the oat slice. Wrap in foil and off you go!