Step 1

Preheat oven to 180C (350F) and line an 8 inch square cake tin with baking paper along base and sides.

Step 2

Grate the carrot or the zucchini (whatever you're using) and set aside. If using zucchini, squeeze out excess water with paper towel or a clean tea towel.

Step 3

Mash the bananas thoroughly in a large mixing bowl. Add egg, vanilla, peanut butter and milk. Whisk it all together. Add in quick oats, rolled oats, almond meal, cinnamon, baking powder, salt and the grated carrot/zucchini. It will form a very thick batter, almost like a wet dough.

Step 4

Let the mixture sit for 5-10 minutes so the oats absorb some of the moisture and soften.

Step 5

Press the mixture evenly into the lined cake tin. Bake for 20-25 minutes or until golden brown on top and firm to touch. Allow to cool before slicing into bars. Will keep in the fridge for around 5 days. The bars can be frozen but they tend to lose their shape a bit if you microwave them.