Caramel Banana and Sultana Oat Bars

Heat the oven to 180C/160C fan/gas 5 and line a 20cm square baking tin with baking parchment.

Melt the coconut oil and nut butter in a small pan over a medium-high heat until fully combined. Transfer to a large bowl, then add the mashed banana and beat in the egg. Stir through the pecans, sultanas and oats, then the Werther’s Original Sugar Free Creamy Toffees.

Pour the mixture into the lined tin and bake for 25 mins.

Allow to cool, then cut into 16 squares. Store in an airtight container for up to 3 days.