Blueberry and coconut breakfast slice
Rolled oats can be used for so much more than filling your breakfast bowl. They’re especially tasty when toasted and baked – try them in this deliciously chewy fruit breakfast slice. A perfect on the go option.
Reduced fat oil spread
¼ cup(s), (60g)
¼ cup(s), (55g)
1 medium, very ripe, mashed
Dry rolled oats
2 cup(s), (180g)
Shredded or desiccated coconut
⅓ cup(s), (25g)
¼ cup(s), (40g)
- Preheat oven to 170°C. Lightly spray a 10cm x 20cm (base measurement) loaf tin with oil and line baking paper.
- Stir spread and sugar in a medium saucepan over medium heat until melted and combined. Stir in banana.
- Remove from heat and stir in oats and coconut until well combined. Spoon the mixture into the prepared tin, pressing evenly into the corners of the tin using the back of the spoon. Scatter the blueberries over the top and gently press into the mixture. Bake for 45 minutes, or until just turning golden at the edges.
- Remove from oven and cool in the tin. Turn onto a board and cut into 10 bars.
TIP: Bars will keep in an airtight container for up to 5 days, nor can be frozen for up to 3 months. You will need approximately 100g of mashed banana.