Preheat the oven to 400°F gas mark 6, 200°C (180°C fan-assisted).
Line a 23cm x 23cm square baking tray with parchment paper (unless your dish is nonstick).
In a small mixing bowl add 2 tbsp. milled flaxseed together with 6 tbsp. milk (of your choice), stir and let sit for 15 minutes.
Combine the oats, grated apple, syrup/honey, milk, vanilla bean paste/seeds, baking powder, cinnamon and sea salt in a large mixing bowl and mix until well combined.
Fold in the “flax egg” along with 60g of blueberries until everything is thoroughly combined.
Pour the mixture into the prepared tin, top with the remaining 100g of blueberries and then scatter over the pecan pieces.
Using the back of a spoon, gently press the blueberries and pecans into the mixture until they are firmly fixed but not too sunken.
Bake in the pre-heated oven for 35 minutes then remove and, using the tip of a sharp knife, gently pierce the blueberries (if they haven’t already burst) and press them lightly with the blade of the knife to release the juices (be careful, you don’t want the hot blueberry juice on your skin – or on your walls!).
Return to the oven to bake for a further 5 minutes until it’s golden brown and mottled with purple where the blueberry juice has soaked in.
Serve straight away with some coconut or almond yogurt, the berries and banana, your favorite nut or seed butter and, if you feel like you want some extra sweetness, drizzle over a little more of your preferred syrup.
When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood