Blueberry Breakfast Bake

Photo: Notes of a Foodie

Ingredients

75 grams oats

2 tablespoons pumpkin seeds

2 tablespoons almond flakes

1 teaspoon cinnamon

45 grams butter, melted

2 tablespoons cane sugar

2 tablespoons caster sugar

125 grams blueberries

1 centimeter apple, peeled and cut in 1- 2 pieces

1/2 teaspoon cornmeal

Preparation

Preheat your oven to 175 degrees.

Rub the sides of a small baking tin (15 cm diameter) with butter.

Add the fruit into the tin along with the cornmeal and caster sugar. Give is a quick stir till well mixed.

In a bowl, mix the oats with the almond flakes, pumpkin seeds and cinnamon. Add the cane sugar and melted butter and mix it all. Cover the fruit with the oats-mixture and make it all even with a spatula.

Let it become golden in about 25 minutes. Do check it after 15 minutes or so to see if it doesn't become to brown. In that case you should cover it with foil for the last 10 minutes.

You can serve it with some Greek yoghurt, but I find it filling enough just as is it.