Blueberry + Oat Squares
Ingredients
- 190g oats
- 45g desiccated coconut
- 50g flaxseed
- 1 tsp baking powder
- 1 overripe banana
- 110g maple syrup (or honey)
- 110g coconut milk (or milk of your choice)
- ½ tsp vanilla extract
- 4 tbsp lemon juice
- 1 egg
- 150g blueberries
To serve (per portion):
- 1-2 tbsp full-fat Greek yoghurt
- Portion of fruit of your choice (e.g., a handful of berries, 1 banana etc.)
Instructions
Preheat the oven at 180 degrees.
In a bowl mix all the dry ingredients, oats, coconut, flaxseed and baking powder until well combined.
In a separate bowl mash the banana until there are no lumps left.
Then add the maple syrup, coconut milk, vanilla extract, lemon juice and egg to the bowl.
Whisk for around 30 seconds so everything is combined.
Now add the wet ingredients to the dry ingredients.
Mix to ensure the mixtures are combined together, the mixture should be wet (but not too wet).
Once combined, add the blueberries and fold them into the mixture.
Line a square baking tray (approx 9 by 5 inches) and pour the mixture into the tray.
Place into the oven and bake for around 35-40 minutes. Keep checking as cooking time may change slightly due to different ovens.
To check if it’s ready, place a knife in the middle and if it comes out clean, it’s ready.
When done, remove from tin and allow to cool.
Later slice into 9-12 squares (depending on size).
Serve with a dollop of Greek yoghurt and some fruit of your choice.
Note - This recipe makes 9-12 squares. Store in the fridge for up to 4 days, or freeze in individual portions for up to 1 month. The squares can also be used as a large snack.