Preheat the oven to 180°C/160°C fan forced. Line a 16 x 26cm slice pan with baking paper, allowing the sides to overhang. Combine the Oat Activ oats, pine nuts, dates, linseeds and cinnamon in a large bowl and make a well in the center.
Add oil, banana and egg to the well. Stir until just combined. Spread over prepared pan. Bake for 35 minutes or until firm to touch. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
Cut into 16 triangles. Drizzle with the melted chocolate and set aside to set. Store in an airtight container in the fridge for up to 5 days (or freeze and take out individual servings for lunchboxes).