INGREDIENTS

1 tbsp coconut oil

2 cups gluten-free rolled oats

¾ cup shredded coconut

1 tsp baking powder

½ tsp salt

2 cups coconut milk

4 tbsp maple syrup

2 tsp vanilla extract

2 bananas, mashed

1 cup blueberries, or other berries

METHOD

Preheat the oven to 190 degrees, fan force.

Use one tablespoon of melted coconut oil to grease a baking dish or line a baking tray with baking paper.

In a large bowl, combine oats, shredded coconut, baking powder, and salt.

In another bowl, whisk together coconut milk, maple syrup, vanilla extract, blueberries, and mashed banana.

Spread the oat mixture evenly in the bottom of the prepared dish. Drizzle the coconut milk mixture over the top.

Place in the oven and bake for 35–40 minutes, or until the top is golden brown.

Allow it to cool slightly before cutting into portions and serving.