Start by whisking together your wet ingredients in a large mixing bowl. Combine the unsweetened almond milk, mashed banana, honey, melted coconut oil, egg, and vanilla extract. Mix until all the ingredients are well blended and creamy, about 3-5 minutes.
Next, it’s time to create your oat flour. If you’re using certified gluten-free old-fashioned oats, place them in a food processor and pulse until they reach a fine flour-like consistency.
Add the oat flour along with the whole oats, cinnamon, baking powder, and salt to your wet ingredients. Stir everything together until fully combined.
Gently fold in the fresh blueberries, taking care not to mash them.
Pour the batter into an 8x8 inch baking pan that you've lightly sprayed with nonstick cooking spray.
Bake in a preheated oven at 350 degrees Fahrenheit for about 35-40 minutes.
Once baked, remove your pan from the oven and allow it to cool on a wire rack for at least 10 minutes.
