This blueberry and coconut oat bake is so delicious! It’s also really easy to make, kid friendly (if you wanted to bake with your children and/or grandchildren) and suitable for vegans.

It’s low in sugar, but the banana and blueberry combo give it just the right amount of sweetness.

You can enjoy this bake warm or cool. I recommend serving with some dairy free coconut yoghurt and a few slices of extra fruit.

Serves 4.

Ingredients

• 2–3 very ripe bananas, peeled
• 2 cups rolled oats
• 1 1/2 cup almond milk, (or soy or coconut)
• 1/2 cup shredded coconut
• 1 tablespoon ground flax or chia seeds
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup blueberries, fresh or frozen

Method

1. Preheat oven to 180C.
2. Add bananas to a large oven-safe casserole dish and use a fork to mash thoroughly.
3. Add oats, milk, half the coconut, ground flax or chia seeds, cinnamon, vanilla and salt to the casserole dish. Mix everything until well combined. Smooth the surface with a spoon or spatula.
4. Scatter blueberries and remaining coconut on top of the oats.
5. Bake oats for 20 minutes or until the top is golden brown.