nut and raisn oat bites

Oat Base:

• 200g oats
• 3 ripe bananas, chopped
• 1 vanilla pod
• 3 tbsp smooth peanut butter
• 3 tbsp maple syrup
• 1 handful  raisins (or sultanas), chopped
• Coconut oil, for greasing

Nutty Topping:

• Large handful of cashew nuts, chopped
• Large handful of sultanas, chopped
• Large handful of almond slices, chopped
• 2 tbsp maple syrup

Prepare the Oat Base:

1. Preheat the oven to 160°C (320°F). Lightly grease a baking dish with coconut oil.
2. In a pan over low to medium heat, add the chopped bananas. Warm them gently, mashing as they soften, until they form a smooth paste. (Avoid bubbling.)
3. Stir in the peanut butter, maple syrup, and the scraped seeds from the vanilla pod until fully combined.
4. In a separate bowl, mix the oats and chopped sultanas. Pour the banana mixture over the oats and stir until well coated.

Bake the Base:

1. Press the oat mixture evenly into the prepared baking dish to create a compact base layer.
2. Bake for 15–30 minutes, depending on the type of oats used. The base is ready when the edges turn slightly golden.

Add the Nutty Topping: 

1. Remove the baking dish from the oven. While the base is still warm, sprinkle the chopped cashews, sultanas, and almond slices over the top.
2. Drizzle with maple syrup and press down gently to help the topping adhere.

Cool and then Set:

1. Allow the dish to cool completely. For extra firmness, place in the fridge or freezer once cooled—this makes slicing easier.
2. Once firm, slice into approximately 16 portions for easy serving.