Banana & tahini

• Rolled oatsoats / gluten depending on product210 g
• Banana160 g
• Tahinisesame115 g
• Sesame seedssesame70 g
• Maple syrup40 g

Allergies : for a gluten-free version, use oats labelled gluten-free. Check labels and prevent cross-contact while preparing.

A little for the planet : choose organic, local ingredients whenever you can.

Let’s make it

1. Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
2. Preheat the oven to 170 °C. Prepare banana and tahini.
3. Combine rolled oats and sesame seeds. Stir banana, tahini and maple syrup together, then fold into the dry ingredients.
4. Press firmly into the tin, about 2 cm thick. Bake for 18–22 minutes, until the centre is set and the edges are lightly golden.
5. Let it cool completely, then cut into 10 bars. Keep in an airtight container in the fridge and eat within 3 days.

Tip : Let the oats soak up the banana for a few minutes before filling the tin.