Oat Bake

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

Preheat oven at 350º
Put:
3/4 c pitted dates
2 1/2 c water
in a blender & blend for 10 sec.
Pour in a large bowl.

Then put in the blender:
2 1/2 c sliced ripe bananas
(or 1 1/2 c mashed)
3/4 t salt
1 c water
& blend for 7 sec.
Pour in the large bowl.

Add to the large bowl:
3 c rolled oats
1/4 c unsweetened shredded
coconut or flakes
1/4 c pecans, walnuts,
sliced or slivered almonds
1 1/2 c water
& stir.

Pour the mixture into a 9x13 glass pan.

Top with:
1/4 c unsweetened shredded
coconut or flakes
1/4 c pecans, walnuts,
sliced or slivered almonds

Bake uncovered at 350º for 1 hr.

Cut into rectangles & serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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