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Blueberry & Coconut Slice

This humble, heart-warming slice is perfect on its own, or top with some stewed rhubarb and plain greek yoghurt for a decadent autumn dessert.





  • 270g rolled oats (gluten-free as needed) or quinoa flakes
  • 2 mashed bananas
  • 1 tsp cinnamon
  • 1/2 cup stevia (I like Natvia)
  • 1 cup fresh or frozen blueberries
  • 1/2 cup apple puree
  • 2 organic, free-range eggs
  • 1 tablespoon LSA or ground flax
  • 3 tablespoons coconut flakes
  • 3 tablespoons flaked natural almonds


  1. Mix all ingredients except blueberries in a bowl until well combined.
  2. Gently stir in blueberries and smooth mixture into a lined brownie tin.
  3. Bake in a preheated oven at 180 degrees for 30 minutes until golden.
  4. Allow to cool before slicing into 9 large squares.


Substitute blueberries with any of our favourite fruits, or try sultanas if you can’t lay you’re hands of the fresh stuff.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

  1. Hi there!
    These look so yummy! Just wondering if there’s something I could substitute for apple puree?
    Thanks 🙂

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