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Ingredients

  • 150g Banana (small- medium)
  • 50g Soft & Juciy Apricots
  • 25g Light Brown Muscovado Cane Sugar
  • 100g Porridge Oats
  • 3tbsp Rapeseed Oil

Method

  • STEP 1
    Preheat the oven to 180c, and get a prepare a 17cm Sqaure baking tin - grease if necessary
  • STEP 2
    Place the banana in a mixing bowl and mush up. Chop up the apricots into small piece and add to the banana
  • STEP 3
    Add the sugar and the oil and stri well. Add in the porridge oats and mix well.
  • STEP 4
    Place the mixture in the tin ensuring evenly spread and place in the oven for approx 15 mins until nice and golden
  • STEP 5
    Once cooked, cool in the tin slightly for approx 5-10mins and then cut into squares and place on a cooling rack
  • STEP 6
    Leave to cool & enjoy or if you can't wait enjoy whilst hot ;)
  • STEP 7
    Nutritional Value - Approx Per Serving
  • STEP 8
    88 Calories, 11g Carbs, of which sugars 5g, 4g Fat, 0g Sat Fat, 1g protein
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