Preheat the oven to 180°C, and generously grease a baking dish with coconut oil.
In a bowl, mix together the oats, zest, baking soda, cinnamon and salt. In a separate bowl, whisk together the almond milk, eggs, honey and vanilla.
Sprinkle half the oat mix to cover the base of the baking dish, then scatter over half of the raspberries. Add another layer of the remaining oats, then slowly drizzle over the almond milk mixture until covered.
Finish by arranging the last of the raspberries and the banana slices on top. Drizzle over a little additional honey and the melted butter or coconut oil.
Bake for 35–40 minutes, until the top is golden and the oats have set. Be careful not to over-bake.
Remove from the oven and allow to cool for 5 minutes before scattering over the chocolate chips and serving. Serve with natural yoghurt to bring it all together.
