75g Low fat spread; 50g light muscovado sugar; 2tbsps runny honey; 250g oats; quater tsp baking powder; 2tbsps pumpkin seeds; 2tbsps sunflower seeds; pinch of salt; 1 large ripe banana, chopped; 2tsps vanilla extract.
1. Preheat oven to 180oc. Grease and line the base of a 22cm (8 and a half inch) square baking tin. Melt the spread, sugar and honey in a small pan, stirring well.
2. Stir in the oats, baking powder and seeds, along with a good pinch of salt. In a bowl, mash the bananas with the vanilla extract, then stir into oat mixture. Spoon into prepared tin, level and press down firmly.
3. Bake for 25minutes until golden and firm to the touch. Cut into 16 squares while still warm, then allow to cool completely in the tin. Remove from the tin and stir in an airtight container.
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