Preheat oven to 160c/140c fan/gas mark 3 and line a brownie pan or baking tray with greaseproof paper. I like to use foil backed parchment as it moulds to the pan nicely and is less fiddly.
In a small pan melt together the dairy free spread and agave nectar, then stir in the mashed banana and set aside to cool.
Measure the oats into a large bowl, mix in the blueberries and seeds.
Pour in the cooled wet mixture and stir until well combined. If the mixture seems a little wet, you may add more oats.
Pour the mixture into your prepared pan and press down with the back of a spoon until even.
Bake for 25 minutes until golden, but slightly springy to the touch. Leave to cool in the pan.
