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1
Preheat your oven to 375 degrees. Line a 8 inch square baking pan with a sling of parchment paper (cut two pieces of parchment paper about 4 inches longer than the pan, and criss-cross them over each other to make a sling formation).
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2
Combine the mashed banana, rolled oats, cinnamon, sea salt, 1/4 cup Baby Brain Organics, coconut oil and coconut in a medium bowl. Combine the raspberries, maple syrup, remaining 2 tablespoons Baby Brain Organics, lemon juice and lemon zest in another bowl.
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3
Press 2/3 of the oat mixture into a thin layer in the parchment-lined pan. Distribute the raspberry mixture evenly over top. Place dollops of the remaining oat mixture over the raspberries and gently press it down. You want to distribute it somewhat evenly over top of the raspberry layer, but it won't cover the entire thing, and that's ok. Nothing wrong with a rustic look.
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4
Sprinkle the whole thing with the sugar (if using) and bake in the 375 degree oven for about 40 minutes, or until nicely set and starting to brown around the edges.
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5
Cool for 10 minutes or so and then use the parchment paper to lift the bars out of the pan. When completely cool, cut them into squares.
