Gluten-Free breakfast bars

Ingredients

1 1/2       cups quick rolled oats

1             cup unsweetened coconut flakes 

3             tablespoons flaxmeal

1/2          teaspoon salt

3/4          cups coarsely chopped pecans

1/2          cup dried chopped dried plums

3             ripe bananas, mashed

1/4          cup melted butter

1             tablespoon agave nectar

1             teaspoon vanilla extract

Cooking spray

Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and dried plums. Stir in bananas, butter, agave nectar and vanilla until well combined.

Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.

Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

Yield: about 15 cookies.

*I had a revelation after I made these.  Why not use a muffin tin?  :)