a small amount of coconut oil to grease tin

1 large ripe banana
1 egg
150g grated courgette10g chia seeds
70g oats (use gluten free if preferred)
30g vanilla flavour whey or rice protein powder

a small pinch of baking powder
1 tsp stevia (or use sweetener of your choice)

1 tsp vanilla extract
40g fresh blueberries

Makes 6 bars

Preheat oven to 180 ̊C/350 ̊F.

Lightly grease the base and sides of a loaf tin with coconut oil. Line the base with baking paper.

Mash the banana in a bowl. Add the egg and mash again. Add the remaining ingredients except for the blueberries and stir until well combined.

Add the blueberries and stir gently.

Mix together until combined.

The consistency should be wet.

If the mixture is too dry, add a splash of cold water or milk.

Pour the mixture into the tin and even out the surface with a spatula.
Bake for 20 minutes or until firm.

A skewer inserted should come out clean when cooked.

Remove from the tin and place on a wire rack to cool.
Cut into 6 slices. Serve.
Store any leftovers in an airtight container for up to 3 days or freeze on same day.