Ingredients
- 1 tablespoon flax meal
- 2 1/2 tablespoons warm water
- 2/3 cup fresh raspberries
- 1 1/4 cups banana mashed about 2 large bananas
- 2 tablespoons light agave
- 1/4 cup coconut sugar packed
- 2 teaspoons raw vanilla extract
- 1 cup rolled old-fashioned oatmeal certified gluten-free, if needed
- 1 cup oat flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup unsweetened coconut flakes plus more for topping
Instructions
- Preheat your oven to 350°F and spray an 8x8-inch pan with cooking spray.
- In a small bowl, mix together the flax meal and warm water, and let stand for 5 minutes to gel and turn into a "flax egg."
- In the meantime, place the raspberries in a small bowl and mash with a fork. Set aside.
- In a separate large bowl, mix the mashed bananas, agave, and coconut sugar.
- Once the flax egg has sat for 5 minutes, add it into the mashed banana mixture, along with the vanilla extract and stir until well combined.
- Add in all the remaining ingredients and stir until the mixture is well combined.
- Spread 3/4 of the mixture into the prepared pan. Then, spread on the mashed raspberries until they evenly cover the surface. Drop the remaining batter on top, and lightly swirl it around with a spoon, pressing evenly. Scatter with some coconut flakes.
- Bake until a toothpick inserted in the middle comes out clean and the top feels set, about 15 minutes.
- Let cool to room temperature. Refrigerate until completely cooled before slicing into bars.