Berry crumble baked oats

Preparation

Part flapjack, part crumble, this oh-so-easy sweet brunch idea layers oats, honey and frozen raspberries.

1. Preheat the oven to 180°C, fan 160°C, gas 4 and grease a baking dish.

2. Put the frozen berries in a pan with 1 tablespoon of the honey and the lemon zest. Heat gently until the berries have defrosted and are starting to release some liquid. Simmer for 5 minutes. Mix the cornflour with a little water and add to the pan. Continue to simmer for another 3-4 minutes, until the fruit is jammy. Set aside.

3. Put the oats, baking powder, eggs, oat milk and remaining honey in a food processor and blitz until smooth. Pour half of the mixture in the prepared dish and then spoon over two thirds of the berries, swirling the compote through the mix. Cover with the remaining oat mixture and then spoon over the remaining berry compote for sweetness. Sprinkle over the granola for crunch and then bake for 30-35 minutes, until risen and golden brown and springy to touch. Serve warm with creamy Greek yogurt.