Almond & Raspberry Ripple Baked Oats

Mix all of the ingredients in a large bowl except the fruit and almonds. Then once mixed transfer into a non stick oven proof dish (I use ceramic). Then get the fruit and ripple it into the oat mixture using a fork and scatter the blueberries too. Then scatter the top with flakes almonds. You can cook it straight away but I find it absorbs better if it’s left to rest at room temperature for an hour or two. This can also be prepared the night before and left in the fridge covered.

Bake on 180 (fan) for 15/20 mins till golden brown.