*Nature rejoicing after a good rainstorm last night

A friend made these for breakfast at the quilt retreat I attend every winter. I got the recipe from her and modified it a bit. My husband and I both like them.

2 1/2 cups rolled oats, divided (or you can use just shy of a cup of oat flour and 1 1/2 cups of rolled oats)
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
1 cup milk, any kind (I use almond milk)
1 ripe banana
1 T maple flavoring from Radiant Recovery store
a splash of real maple syrup (Orig recipe called for 1/4 cup plus 2 T real maple syrup)
1/4 cup coconut oil, melted (I use the unrefined that has a bit of coconut taste)
1 egg
1 tsp vanilla
1/3 cup roasted pecan pieces

Preheat oven to 350 and spray an 8x8" pan with nonstick spray
Process 1 cup of the oats in a food processor or blender until they turn into flour (or use a scant cup of oat flour)
Combine dry ingredients and mix well
In a large bowl, beat eggs and banana until well mixed. Add other wet ingredients and mix well. If the mixture is cold, you may want to warm it slightly in the microwave before adding the coconut oil so it doesn't solidify in the mixture. Gradually add in dry ingredients, stirring well to mix. Fold in pecans

Pour into baking pan and bake for 35-40 minutes, until the edges are golden brown and the center has set. Check at 25 minutes - if the edges are browning too quickly, you can place a sheet of foil on top of the baking pan. Cool before slicing into bars and store in the refrigerator. You can also freeze these.

Allison