Ingredients

Method

Preheat the oven to 170ºC and grease your baking dish.
In a mixing bowl, add the blackberries, chopped pears, vanilla, arrowroot powder and half of the maple syrup. Mix together and add to the prepared dish. Set aside.
In a second mixing bowl, add the oats, ground flax, almond flour and cinnamon. Stir to combine.
Whisk the melted coconut oil with the remaining maple syrup and add to the oat mixture, stirring until the oats are evenly coated.
Spoon the oat mixture over top of the fruit and smooth into an even layer.
Bake for around 35-40 minutes, until the oats are golden brown.
This will keep in the fridge for three days. Portion up and grab and go.