BLUEBERRY, APPLE AND WALNUT BAKED OATMEAL

The breakfast recipe is perfect for Ramadan as you can make a nutritious breakfast without having to spend time cooking in the early hours of the morning. It will keep in the fridge, covered, for up to a week.

200g (250ml) walnuts, chopped 500ml (2 cups) whole rolled oats

5ml (1 tsp) baking powder

5ml (1 tsp) ground cinnamon

Pinch of salt

310ml (1¼ cups) milk

125ml (½ cup) plain yoghurt

1 egg

125ml (½ cup) maple syrup (replace with honey or golden syrup if you prefer)

30ml (2 tbsp) melted butter

5ml (1 tsp) vanilla essence

375ml (1½ cups) blueberries or other berries 375ml (1½ cups) finely chopped peeled apple

Preheat oven to 180°C. Spray a baking dish with nonstick spray. Place half the walnuts in a bowl with oats, baking powder, cinnamon and salt. Whisk the milk, yoghurt, egg, syrup, butter and vanilla in another bowl. Arrange 1 cup blueberries and 1 cup chopped apple in the bottom of the prepared baking dish. Scatter the oat mixture evenly on top. Pour in the milk mixture and press to submerge all of the dry ingredients in the liquid. Scatter the remaining walnuts on top with the remaining blueberries and apple. Sprinkle with cinnamon. Bake 40-45 minutes until the top is golden and oats are set. Serve warm or at room temperature. Serve as is or topped with extra milk, yoghurt, syrup or honey.