Banana toasted muesli

5 cups rolled oats
4 small ripe bananas
1.5 cups water
2 tbsp honey
1 tsp cinnamon
1/4 tsp sea salt
1 cup cashews, chopped
1/2 cup sunflower seeds
2 cups sultanas

Preheat oven to 180C and line two baking trays with paper.
Blend banana with the honey, cinnamon, salt and water until smooth.
Mix all remaining dry ingredients in a large bowl and pour the liquidised banana mush over the top. Mix it really well then layer onto trays and bake, stirring occasionally, taking care not to let it burn, until brown, dried out and crisp. Cool completely then store in an airtight container in the fridge. Should last about a week (though it will likely disappear before then).