Deliciously Ella's banana and raspberry breakfast bars #Recipe

Make these easy breakfast bars the night before, store in an airtight container and throw it in your bag to eat at work


200g (7oz) oats 
200ml (6½fl oz) almond milk 
2 very ripe bananas 
1 heaped tsp cinnamon
3 tsp of almond butter
100g (3½oz) raspberries

Full recipe from :

Place the oats in a bowl with the almond milk and soak for 10 minutes. While the oats soak, preheat the oven to 360F/180C/Gas 4.
Place the bananas on a plate and mash them until they’re totally smooth.
Once the oats have soaked for 10 minutes, stir in the banana, raspberries, cinnamon and almond butter then pour the mix into a baking dish.
Place the dish in the oven and cook for 40 minutes, until all the liquid has been absorbed and the top is golden-brown.
Let the loaf sit for about 20 minutes, until it’s completely cool, then slice it into bars.
Store the bars in an airtight container in the fridge for up to five days.