300g whole rolled oats (gluten-free if required)

6 tbsp agave, maple, rice malt syrup or honey 

2 “flax eggs” plus 6 tbsp plant-based milk to hydrate 360ml nut, seed or rice milk 

2 Pink Lady apples, grated (skin on)

1 tsp baking powder

2 tsp vanilla bean paste or the seeds from 2 vanilla pods

1 – 1 ½ tsp ground cinnamon 

2 - 4 pinches sea or pink Himalayan salt

160g fresh or frozen blueberries (60g for inside the mix, 100g to sprinkle on top)

50g pecans halves, broken in half