Method

1.Preheat the oven to 180 Celsius.

2. Mash the banana in a mixing bowl. Add the oats, cinnamon, ground almonds and sunflower seeds to the bowl.

3. Add the sugar, Borderfields Oil and honey to a small saucepan, and heat over a low temperature until the sugar has dissolved. Pour into the mixing bowl and mix to combine the ingredients. Add the raspberries to the mixture carefully and combine.

4. Line a square 20cm baking tray with parchments paper. Tip the oat mixture into the tray and flatten down using a spoon, ensuring the mixture reaches the corners and is evenly distributed.

5. Bake in the oven for 15-20 minutes or until golden round the edges. Remove from the oven and allow to cool for 5-10 minutes, before cutting into 10-12 slices.