breakfast bars

an amalgam of banana bread and oatmeal scone, baked in a 9x13" pan and cut into squares.
next time i think i'll try baking this same dough (with a bit more oil) as cookies.

preheat oven to 350.

whisk together in large bowl

• 1 1/2 c. whole wheat pastry flour
• 1 1/2 c. rolled oats
• 1 1/2 tsp baking soda
• 1/2 tsp salt

combine in medium bowl

• 2 overripe bananas, mashed
• 1/2 c. applesauce
• 1/4 c. oil
• 1/2 c. agave nectar and/or honey

mix wet into dry and add

• 1 c. dried dates, chopped
  
• 1 c. pecans, chopped

spread dough in bottom of greased 9x13" pan and bake until edges brown