*My husband calls this 'pudding breakfast' and it has a similar consistency to bread pudding. Takes about 10 minutes to prepare, around 50 minutes to cook, but lasts in the fridge for 4 days and serves 6-8 portions.

Serves 2 people for 3-4 days

Ingredients

1.5 cups of milk (cow's milk or plant milk)

2 large eggs

1 tablespoon extra virgin olive oil

30ml maple syrup or honey

1 teaspoon vanilla extract

2 (up to 2.5) cups rolled oats

1/2 cup ground flaxseed

3 tbsps chia seeds

2 teaspoons ground cinnamon

1 teaspoon baking powder

pinch of salt

About 2 cups of frozen berries of your choice

1/2 cup of chopped walnuts or pecans, mixed with 2 teaspoons brown sugar and 1 teaspoon of cinnamon

Instructions

• Preheat the oven to 180 degrees.

• Put the milk, eggs, olive oil, maple syrup (or honey), cinnamon, salt and vanilla extract into a large bowl and whisk until well combined. You can do this with a balloon whisk or a fork.

• Now add the oats, flaxseed and chia seeds, along with the baking powder. Stir really well until all the ingredients are evenly combined. The mixture should be slightly stiff, if it is sloppy then add more oats. The frozen berries will release water so you want to make sure the mixture isn't too wet to begin with.

• Take a glass or china dish, mine is 25cm x 18cm, and grease with olive oil or coconut oil. Put in half the mixture. Top with frozen berries in a layer, then put the rest of the mixture on top.

• Sprinkle the chopped nuts mixed with cinnamon and sugar on top.

• Put in the oven and bake for about 45-50 minutes.

• Eat as is or serve with a couple of spoonfuls of live yoghurt or kefir.

Lasts 3-4 days in the refrigerator once cooled. Eat warm or cold. You can reheat it (one portion at a time) in the microwave. It takes 1 minute in an 800w microwave.