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Preheat the oven to 170c regular bake and line a small/medium loaf tin with baking paper all the way up the sides.
Add the oats to a food processor and whizz them on a high speed for about 5 minutes until you have a fine but grainy flour – tipping the processor up every now and then to combine them evenly. It will still be a little coarse, and won’t look as fine as normal flour, that’s okay. Tip into a large mixing bowl along with the baking powder, cinnamon, baking soda and salt. Stir to combine.
Add the mashed bananas to another bowl with the milk, sugar, oil and vanilla. Stir, then add to the flour mixture along with the linseed mixture and stir until all in combined evenly. Stir through the blueberries.
Scrape the mixture into the prepared tin and sprinkle with the walnuts (if using).
Bake in the oven for about an hour, or until a skewer poked in comes out clean. Leave to cool in the tin for 10 minutes, then carefully transfer to a cooling rack.
It’s easier to slice after it’s cooled right down – even refrigerated – but it’s yummy to eat hot anyway, who cares if it crumbles a bit! I keep it in the fridge.
Serve with dairy-free spread, coconut oil or butter. It’s also really delicious toasted with honey.
Keeps for a couple of days covered at room temperature or in the fridge.