These filling, peanut-free breakfast squares can also double as a snack for school.
Courtesy of Angie Wright, fridayiscakenight.com, Fort St. John, B.C.
Preheat the oven to 350˚F (180ºC). Lightly coat an 8-inch (2L) square cake pan with non-stick spray.
In large bowl, mix together milk, banana, brown sugar, applesauce, egg and vanilla.
Add rolled oats, oat flour, cinnamon, baking soda and salt to banana mixture. Stir to combine. Scrape batter into prepared pan.
Bake for 20 minutes. Let cool in pan 10 to 15 minutes before cutting into squares.