Baked oats with banana and raspberry

INGREDIENTS Serves 2 100g (31⁄2oz) oats 300 ml (11⁄4 cups) boiling water 2 bananas, peeled 80g (3oz) frozen raspberries 25g (1oz) almonds, skin-on, crushed 1 teaspoon cinnamon 1 teaspoon vanilla extract 2 tablespoons honey

200ml (3⁄4 cup) almond milk 1 tablespoon pumpkin seeds Nutrition per serving: Energy: 502kcal |Total carbohydrate: 72g (of which sugars: 37gʃ " éʢ 14g (of which saturates: 1.7gʃ "° Þ ʢ 11g | Protein: 13g | Salt: 0.14 g

Surely this is just porridge with fancy pants on? Nope, there’s something quite magical about a slightly crunchy topping with oats and scalding hot fruit. The base recipe and technique are the starting point and, once you have that mastered, you can freestyle flavour profiles. Raspberry-banana ripplebaked oats, as shown here, are reminiscent of ice-cream van flavours and so luxurious it almost feels like dessert... but don’t be having a scoop of vanilla ice cream with it for breakfast! METHOD

1 Preheat the oven to 180°C/350°F/gas 4. Meanwhile, place the oats in a bowl and cover with boiling water, just so the top of the oats is covered. Soak for 10mins until softened. Not a second more.

2 Slice one banana and mash the other in a bowl with a fork. 3 Stir through the oats the mashed banana, raspberries, almonds, cinnamon, vanilla, half the honey and the almond milk.

4 Pour the mixture into an ovenproof dish and top with sliced banana. Spoon over the remaining honey and the pumpkin seeds.

5 Place in the centre of the oven and bake for 20–25mins until golden brown. When cooked, allow it to sit for 10mins as it will be way too hot to eat.