Canadian Toasted Oat and Berry Breakfast Bake

Shopping list

• 250 g rolled oats

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• 1 tsp baking powder

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• 1 tsp ground cinnamon

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• 2 piece eggs — beaten

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• 300 ml semi-skimmed milk

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• 100 g unsweetened apple purée

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• 100 g blueberries — fresh or frozen

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• 100 g raspberries — fresh or frozen

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• 1 tsp vanilla extract

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• 30 g flaked almonds — to scatter on top

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Grease a 20 × 20 cm square baking dish or line it with parchment.

2. 2

   In a large bowl, mix together the oats, baking powder and cinnamon.

3. 3

   In a separate jug, whisk the eggs, milk, apple purée and vanilla extract until smooth.

4. 4

   Pour the wet ingredients into the oat mixture and stir until well combined.

5. 5

   Gently fold in half the blueberries and half the raspberries.

6. 6

   Pour the batter into the prepared dish and smooth the surface. Scatter the remaining berries and the flaked almonds on top.

7. 7

   Bake for 35– 40 minutes, or until the top is golden and the centre is set—a skewer inserted should come out clean.

8. 8

   Allow to cool for 10 minutes in the dish before slicing into squares. Serve warm or at room temperature.