Sweet Maple Breakfast Bars

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

Put:
3 c sliced ripe bananas
(or 1 2/3 c mashed)
1 t salt
3/4 c water
in a blender & blend for 7 sec.
Pour in a bowl or mixer bowl.

Add to the bowl or mixer bowl:
(one of these whole grain flour options)
3 c wheat
OR
3 1/4 c rice, spelt or kamut
OR
3 1/2 c oat
OR
any 2 flour combinations, just use
half of the amount of each one
2 c unsweetened shredded
coconut or flakes
1/2 c walnuts, sliced or slivered
almonds or pecans
1/2 c pure maple syrup
2 T coconut oil
& mix in a mixer or with a spatula.
Preheat oven at 350º

(bars need the oven preheated to turn out well)

To keep the bars from sticking,
oil sides & bottom
of a 9x13 glass pan with:
1/2 t virgin coconut or olive oil

Sprinkle:
1/3 c unsweetened shredded
coconut or flakes
in the bottom of the pan.
Spoon the mixture into the pan.

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Press mixture with a spatula or back of a large spoon making it thicker around the edges & thinner in the middle.

Top with:
1/4 - 1/2 c sliced or slivered almonds
& walnuts or pecans
& press into the mixture.

Bake uncovered at 350º for 25 min.

After baking the 25 min., make 3 - 5 slits in the bars, to keep it flat.

Then continue baking 15 min. more.

Loosen the bars from the pan by going around the pan with a sharp knife between the pan & the bars.

Cut into rectangles.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.