I recently baked up these tasty little babies for Table of Plenty, using their amazing muesli. The flavour is phenomenal, and the textural combination of the jammy fruit and the chewy banana-oat base is my kind of heaven. Perfect alongside a cup of tea or coffee, or with a dollop of vegan ice cream on top, or simply smooshed straight into your waiting mouth. Enjoy, bebes!
For the “jam”
2 cups of frozen raspberries
1 tblsp of maple syrup or coconut sugar
1 tblsp of chia seeds
1 tsp of vanilla
For the oat squares
1.5 cups of rolled oats, ground/processed into a flour (or pre-made oat flour, approximately 1 and 1/4 cups worth)
1 cup of rolled oats (whole)
1 tsp of baking powder
2 ripe bananas, mashed (approximately a cup’s worth)
1/3 of a cup of mylk (I used Coco Quench coconut milk)
1/2 cup of coconut sugar
For the topping
1/2 a cup of Table of Plenty maple pecan muesli
What you need to do:
Preheat the oven to 180 degrees celsius, and grease and line a square baking pan. Put all of the jam ingredients together in a small saucepan, and cook until the raspberries have fully melted and begun to break down. Remove from heat and set aside for 10-15 minutes (so the chia seeds can set). In a bowl, combine the ground oats, rolled oats, baking powder and coconut sugar and mix well. Add the mashed banana and mylk, and mix together until it forms a dough. Press evenly into the prepared baking pan. Pour the raspberry mixture over the top, and sprinkle the Table of Plenty muesli over the top. Pop into the oven and bake for approximately 45 minutes. Leave to cool completely before slicing up.
