Banana Blueberry Coconut Oatmeal Bake

By: Kelly-Anne Kerrigan, student member 

Ingredients:
2 cups (500 mL) large flake oats
1/2 cup (125 mL) shredded coconut (plus more for topping)
1 tsp (5 mL) each cinnamon and baking powder
1/4 tsp (1 mL) each salt and nutmeg 
1 egg (or chia/flax egg)*
1 1/2 cups milk (375 mL( (or a milk substitute, coconut milk would be delicious!)
3 tbsp (45 mL) coconut oil 
1/4 cup (60 mL) maple syrup 
2 bananas, sliced 
1 cup (250 mL) frozen blueberries
1/2 cup (125 mL) pecans

Directions:
Preheat oven to 375F. Grease an 8x8 baking tray and set aside.

Combine the dry ingredients together in one bowl, and whisk the wet ingredients together in another bowl.

Layer the bananas and some of the blueberries on the bottom of the baking tray.

Pour the dry mixture on top of the fruit, making sure to level it.

Pour the wet mixture on top of the dry.

Top with the remaining blueberries, bananas, pecans and more shredded coconut.

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Place into the oven for 45 minutes and then allow to cool before cutting it into 9 squares.

STORAGE: Keep in the fridge for a few days, or store in the freezer in individual packages. Warm in the microwave and eat on the go!

*Chia/flax egg: Mix 1 tbsp of chia seeds OR ground flax with 3 tbsp of water to create the consistency of 1 egg. Stir to combine and then leave in the fridge to thicken while preparing other ingredients. ​