*listening to the birds singing and the wind chimes in our yard
*planting pansies in the planters at work
I mentioned these the other day so I am finally posting the recipe. The original recipe called for maple syrup. I had these when a friend made them, and they weren't overly sweet, but I liked them a little too much so when I made them, I increased the banana and used maple flavoring from the RR store and just a little splash of pure maple syrup. They are very moist. If you want them to be gluten free, use gluten free oats.

2 1/2 cup rolled oats (or 1 scant cup oat flour and 1 1/2 cups rolled oats)
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
1 cup milk, any kind (I use almond milk)
2 ripe bananas
1 T maple flavoring
a little splash of pure maple syrup (optional)
1/4 cup coconut oil, melted
1 egg
1 tsp vanilla
1/3 cup chopped pecans (I like to roast them first, and I use more because my husband loves nuts)

Preheat oven to 350 and spray an 8 x 8 baking pan with nonstick spray
Put 1 cup of the oats in a food processor or blender (I use a nutribullet with the flour blade) and blend until you have flour.
Put dry ingredients in a bowl and mix well
In a bowl big enough to accommodate all the ingredidients, beat the banans and egg with an electric mixer or a fork until banana is totally mashed. Add other wet ingredients and mix well. Gradually add in dry ingredients and stir or use the electric mixer to combine. Fold in the nuts and pour batter into pan.
Bake for 35-40 minutes or until the edges are golden brown and the center has set. Check at 25 minutes and if the edges are browning too quickly, put foil over the top (I haven't had this happen.) Cut into bars and store in refrigerator.

You could probably also bake this in a muffin tin, although baking time might be different. I haven't tried it.

The original recipe calls for one banana, and you can vary the sweetness by adjusting the amount of banana.

Allison