These oat slices are featured on my Surf Fuel series for 110% Surfing Techniques. They’re a good source of slow-release carbohydrates and protein, and make a great snack or breakfast on the run.

Makes 12-16 slices

• 2 ripe bananas, mashed
• 250g oats
• 50g mixed seeds (e.g. sunflower and pumpkin seeds)
• 2 tablespoons peanut butter
• 1 tablespoon coconut oil

Preheat the oven to 180C/350F/Gas Mark 4. Line a 20cm square baking tin with greaseproof paper. Mix the oats and seeds together in a large mixing bowl. In a small saucepan, melt the coconut oil and peanut butter together over a low heat. Once melted, take off the heat and stir in the mashed bananas.  Pour the banana/oil/peanut butter mixture into the oats, and stir well until a sticky mixture is formed.

Transfer the mixture to the prepared tin, pressing down well. Bake in the oven for about 20 minutes, until golden brown. Allow to cool completely before cutting into slices. They keep for up to a week in an airtight container.