200g ripe bananas
150g jumbo oats (use gluten free if preferred)
30g butter, softened
80g crunchy peanut butter
2 tbsps honey
20g pecans or hazelnuts, chopped
1 tsp mixed seeds

Preheat oven to 180˚C/350˚F. Line 2 small oven trays with baking paper.

Place the bananas in a large bowl and mash well until smooth. 

Stir in the remaining ingredients.

Spoon the mixture onto the oven trays (aim for 8 spoonfuls). Leave a good gap between each one.

Gently flatten the mixture to form cookies. 

Bake for 15 minutes or until golden.

Store any leftovers in an airtight container and refrigerate for up 4 days.