These breakfast bars are porridge and muesli in a new form. I guess they could be made without cooking too. I use the same recipe as in the other breakfast bars in my blog, and changed the raspberries to dried cranberries and frozen black currants. They both go well with the banana-coconut-cinnamon flavour of the bars. I have also baked this with cherries.
This is what you need for 12 small bars:
2 bananas, 2 tbsp agave syrup and 1/4 cup coconut sugar
1 tbs crossed flax and 2,5 tbsp warm water
1 tsp cinnamon, 1 tsp baking powder, 1 tsp baking soda, 1 tsp vanilla sugar/extract, 1 cup oatmeal, 1/4 cup coconut flakes, oat flour
1 cup frozen black currants, handful of dried cranberries, handful of coconut flakes on the top
Pre-heat the oven to 175 C/350 F. Mix the flax and water and let stay for five minutes. Mix the banana, syrup and sugar in a food processor. Add the flax mixture that is the ‘egg’ of the bars. Add the rest of the dry ingredients.
Spread half of the dough in a small pan. Put the berries on and cover with the rest of the dough. Sprinkle with coconut. Bake for 15-20 minutes until the surface becomes golden brown.