Ingredients
- 1 ripe banana, mashed (approx. ½ cup)
- 1 cup milk
- ¼ cup natural almond butter (no sugar added)
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- teaspoon baking powder
- teaspoon ground cinnamon
- tablespoon milled flax
- ½ teaspoon allspice
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 2 cups old-fashioned oats
- 1 cup pecans, chopped
- ¾ cup blueberries, fresh or frozen
- Optional: 2 tablespoons unsweetened shredded coconut, for topping
Directions
- Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish with butter, olive oil, or avocado oil.
- In a mixing bowl, whisk together the mashed banana, milk, almond butter, maple syrup, and melted coconut oil.
- Add the baking powder, cinnamon, flax, allspice, vanilla, and sea salt, then whisk again until combined.
- Fold in the oats, ¾ cup of the pecans, and ½ cup of the blueberries using a wooden spoon or spatula.
- Pour the mixture into the prepared baking dish and smooth into an even layer. Top with the remaining blueberries, pecans, and shredded coconut, if using.
- Bake for 40–50 minutes, or until the topping is golden and crisp and the centre is set.
- Remove from the oven and let cool for 10 minutes before serving.
Notes
- You can use a similar-sized baking dish if needed; the final thickness may vary slightly.
- To check for doneness, insert a toothpick into the centre. If it comes out clean, the oat bake is ready. If there is batter or residue on the toothpick, continue baking for a few more minutes.
- You can always use gluten-free oats if that is your dietary preference.
