Mash the banana until creamy and lump-free, then combine it with the date paste

Add coconut milk, egg, and vanilla to the mixture and blend until smooth and slightly thick

In a large bowl, mix oats, walnuts, coconut, baking powder, cinnamon, and salt until evenly distributed

Pour the wet mixture into the dry ingredients and stir until fully combined and moist

Gently fold in most of the blueberries, keeping some aside for topping

Transfer half the mixture into a greased baking dish and spread evenly

Add a layer of blueberries for a juicy center, then cover with the remaining oat mixture

Sprinkle remaining walnuts and coconut on top for a crunchy finish

Bake in a preheated oven at 180°C (350°F) until the top is golden and the center is set

Let it cool slightly before slicing, allowing the texture to firm up