Ingredients
1 ripe banana, mashed (½ cup)
1 cup unsweetened almond milk, or other non-dairy, at room temperature
¼ cup smooth almond butter
¼ cup maple syrup
¼ cup melted coconut oil
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon sea salt
2 cups whole rolled oats
1 cup chopped pecans
1 cup blueberries, fresh or frozen
2 tablespoons brown sugar, for topping
2 tablespoons coconut flakes, for topping
Preparation
Equipment Needed:
8 x 8-inch or similar baking pan; large bowl
Step 1
Preheat the oven to 350°F and grease the baking pan.
Step 2
In a large bowl, whisk together the mashed banana, almond milk, almond butter, maple syrup, and coconut oil. Add the baking powder, cinnamon, and salt and whisk again.
Step 3
Fold in the oats, ¾ cup of the pecans, and ½ cup of the blueberries. Pour the mixture into the prepared baking dish and smooth into an even layer.
Step 4
Top with the remaining ½ cup blueberries, the remaining ¼ cup pecans, the brown sugar, and coconut flakes.
Step 5
Bake for 40 to 50 minutes, or until the topping is crisp and the middle is set. Remove from the oven and let cool for 10 minutes before serving.