Vegan Raspberry Banana Breakfast Bars

1. Preheat your oven to 350 F and spray an 8×8 inch pan with cooking spray.
2. In a small bowl, mix together the flax meal and warm water, and let it stand for 5 minutes to gel and turn into a “flax egg.” See note.
3. While the flax does its thing, place the raspberries in a small bowl and mash with a fork. Set aside.
4. In a separate large bowl, mix the mashed bananas, agave and coconut sugar.
5. Once the flax egg has gelled for 5 minutes, add it into the mashed banana mixture, along with the vanilla extract and stir until well combined.
6. Add all the remaining ingredients, except the raspberries, and stir until the mixture is well combined.
7. Spread 3/4 of the mixture into the prepared pan. Then, spread on the mashed raspberries until they evenly cover the surface. Drop the remaining batter on top, and lightly swirl it around with a spoon, pressing evenly.
8. Bake until a tooth pick inserted in the center comes out clean and the top feels set, about 15 minutes (see note). Be careful not to over-bake it as you want these nice and soft.
9. Let them cool until room temperature and then refrigerate until completely cooled before slicing into bars.
10. Devour!

Notes:
1. You can also use one egg yolk here, if not vegan. If you use the egg, you will need to bake these longer, more like 23-25 minutes.
2. Store bars in the refrigerator in an airtight container, or freeze.