• 1 banana, divided, cut thinly to place on top and into milk mixture
Directions:
Preheat the oven to 350F.
Line a 9-inch square baking pan with aluminum foil; then spray with nonstick cooking spray or lightly oil/grease.
In a blender or food processor, process 1 cup of the oats with the milk, water, maple syrup, coconut oil, ½ banana, and salt, until smooth.
Arrange the remaining 2 cups oats in an even layer in the prepared pan.
Add coconut and raisins, then, slowly pour in the coconut milk-oat mixture.
Use a spatula to gently combine and evenly distribute the batter in the pan.
Finish by topping with thinly sliced banana with the remaining ½ banana.
Bake in the preheated oven for 43 to 45 minutes until set at the center, crispy at the edges and golden brown.
Test for doneness with a toothpick inserted into the center that comes out with slight crumbs.
If needed, for extra crispy edges/golden color, turn the oven to broil (high) and broil for 1-4 minutes; leaving on the middle rack of oven, until desired color is reached.
Transfer to a wire rack and cool for at least 10 minutes before removing from pan and cutting into 9 squares. (If you let it cool completely, your bars will cut very cleanly.)
Serve warm, or cool completely.
Re-warm in microwave for 30-45 seconds, if desired.
Store the completely cooled squares in an airtight container in the refrigerator for up to 5 days.
Recipe by My Sweet California Life at /banana-raisin-walnut-oatmeal-breakfast-bars/