Blueberry Oat Slice

Cook Time 1 hour 20 minutes plus cooling time

Serves 6

Ingredients

3 cups quick oats

1 tsp cinnamon

1 apple, grated

2 eggs

1 cup milk

½ cup Greek yoghurt

60g butter, melted

½ cup raw caster sugar, plus an extra pinch for the blueberries

2 tsp baking powder

2–3 punnets fresh blueberries

1 tsp cornflour

1 tsp lemon juice

Drizzle

½ icing sugar, sifted

1 tbsp milk

Method

Preheat oven to 180°C and grease and line a 20cm square tin with baking paper.

In a large bowl, combine the oats, sugar, cinnamon and baking powder.

In another bowl, whisk together the grated apple, eggs, milk, Greek yoghurt, and melted butter.

Pour the wet mixture into the dry ingredients and stir until combined. Spoon the mixture into the prepared tin and smooth the top.

Toss the blueberries with the cornflour, lemon juice and a pinch of sugar, then scatter evenly over the oat mixture, gently pressing some into the top.

Bake for 40–45 minutes or until golden around the edges and just set in the centre.

Allow to cool in the tin for at least 20 minutes before slicing into squares.

For the drizzle, whisk together the icing sugar and milk until smooth, then drizzle over the cooled slice, and cut into squares to serve.