Another recipe created with a handful of ingredients pulled from the cupboard that needed using up, these fruity chewy oat squares are a bit like flapjacks, but with less than half of the sugar. They're also dairy-free, making them perfect for anyone who is lactose intolerant! They'd be great with a handful of chopped nuts in too, and you can substitute the cranberries for any dried fruit you have in the cupboard.
225g rolled oats
75g soft brown sugar
50g dessicated coconut
50g dried cranberries
One medium ripe banana, mashed
Pre-heat your oven to 180c and line a deep sided baking tray with greaseproof paper.
In a large mixing bowl, combine the oats, sugar, dessicated coconut and dried cranberries, and give it a good stir.
Melt the shortening with the honey in a small saucepan over a low heat. Pour this into the dry ingredients and mix well, making sure everything is coated. Lastly, mix in the mashed banana and give it another good stir to get everything incorporated.
Tip the mix into your prepared dish and flatten with the back of a spoon, pushing it into the corners. Bake for 15-18 minutes, until it starts to turn golden around the edges. It will still be quite soft if you push too heavily, but you will notice the top layer will be firm to the touch.
Leave it to cool in the dish, then once it's cool, turn it out and cut into squares.