Apple Pie Oatmeal Bake

Method

1. Preheat the oven to 180°C / 356°F fan-assisted and grease an 8-inch oven dish with coconut oil.
2. Peel the bananas and add them to a large mixing bowl. Mash with a fork until smooth and runny. Then add the maple syrup and almond milk to the mixing bowl. 
3. Add the coconut oil to a small saucepan and heat on a low heat for a few minutes until melted, then add to the mixing bowl and stir the wet ingredients until combined.
4. Add the oats, cinnamon, ginger, nutmeg, baking powder, pumpkin seeds, pecan nuts, dried cranberries and a pinch of salt to the mixing bowl. 
5. Remove and discard the core of the apple, then dice it and add the apple slices to the mixing bowl. Stir until the ingredients are all fully combined.
6. Transfer the oatmeal mixture to the greased baking dish and smooth out the top with a spatula. 
7. Top with extra pumpkin seeds, dried cranberries and pecans - pushing them into the mixture slightly - then bake for 30 -35 minutes or until the edges have started to go golden brown and the oatmeal has set.
8. Remove the oatmeal bake from the oven and leave to cool for 10-20 minutes, then slice into squares. 
9. Once fully cooled, store the oatmeal squares in an airtight container in the fridge for 4-5 days.
10. We love to serve our oatmeal squares with a dollop of yoghurt and fresh berries.