Lemon-Blueberry Oat Cake - Jazzy Vegetarian - Vegan and Delicious!

Ingredients

• 1 cup dairy-free milk
• ¼ cup freshly squeezed lemon juice (about 2 medium lemons, zest lemons before squeezing)
• ¼ cup extra-virgin olive oil, plus more to coat pan
• 1 cup (firmly packed) peeled and thinly sliced ripe bananas (about 2 medium bananas)
• 2½ cups plus 3 tablespoons quick cooking rolled oats, divided (use gluten-free if needed)
• ¾ cup vegan cane sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups fresh blueberries
• 1 cup pecan halves, coarsely chopped