Ingredients
Method
- Preheat oven to 180°C (160°C fan forced). Lightly coat a square baking dish with cooking oil spray.
- In a large bowl, combine Weet-Bix, oats, nuts, seeds, baking powder, cinnamon, and salt. Mix well. Add half the blueberries and stir to incorporate.
- In a separate bowl, whisk eggs, mashed banana, So Good milk, and oil, until smooth.
- Pour the wet ingredients into the dry, and stir to fully incorporate. Transfer to prepared dish and smooth surface. Sprinkle over remaining blueberries.
- Bake for 40 – 45 minutes, until the centre is firm and the edges golden. Cool on a rack for 15 minutes before serving – or cool completely and serve at room temperature. Store extra in a sealed container in the refrigerator.
Top Tips
- For a snack-sized slice, cut into 12 pieces instead of 6.
- A 22 or 23 cm pan will yield a slightly larger and thinner slice, and will need a bit less cooking time, than a 20 cm pan, however the recipe is quite forgiving so both pans can be used.
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Hi recipe looks yummy. BUT MOST SCHOOLS HAVE A…..NO NUTS RULE.