Preheat the oven to 375°F. Grease an 8-inch square baking dish with vegetable oil spray. In a large bowl, mix the oats and walnuts.
In a blender or food processor, puree the banana. Add the almond milk, maple syrup, vanilla, flax, cinnamon, baking powder and salt and mix. When smooth, pour over the oat mixture and stir to mix well. Fold in berries. Scrape into the prepared pan and smooth the top.
Bake for 30-35 minutes, until the top of the oats looks dry. Transfer to a cooling rack and serve warm, or let cool completely and store, tightly covered, in the refrigerator for up to 4 days.
Recipe Notes
Nutritional Information
320 calories, 12 g. fat, 0 mg. cholesterol, 350 mg. sodium, 47 g. carbohydrate, 5 g. fiber, 7 g. protein