1. Preheat the oven to 180c, gas mark 4. Grease a 23cm x 33cm tin and line with baking parchment.
2. In a large pan, melt the coconut oil and agave nectar. Stir in the mashed banana and porridge oats and mix well. In a separate pan, cook the blueberries gently with the lemon zest and juice until just softened. If you have a sweet tooth, add the maple syrup.
3. Spread half the flapjack mixture over the base of the tin, then top with the blueberry mixture, spreading it to the edges. Cover with the remaining flapjack mixture, but don’t worry if some of the blueberries show through.
4. Bake for 20-25 minutes, until just golden brown. Leave to cool in the tin for 5 minutes before running a knife around the edge to loosen. Cut into bars or squares, then cool completely in the tin.
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