HP – Festive Apple Breakfast Bake

• Preheat the oven to 180°C/350°F.
• Zest the orange and reserve until needed.
  1 orange
• In a 9 inch baking dish add 350 g of apples peeled and cut into 1cm cubes, dried cranberries, the juice of the orange, 2 tbsp water, cornstarch and 1 ½ tbsp of sugar. Mix and reserve until needed.
  12 oz apple, 1 cup cranberries, dried, 1 tbsp cornstarch, 1 ½ tbsp sugar
  
• In a blender or food processor process the oats until you have a fine powder.
  ⅔ cup rolled oats
• Melt the butter and add it to a medium sized bowl along with the eggs, natural yogurt, baking powder, salt, flour, powdered oats, zest of one orange, and 3 tbsp sugar. Mix by hand or with a hand mixer until you have an homogenous cake dough.
  2 eggs, ½ cup natural yogurt, 2 tbsp butter, 2.5 oz flour, 1 tsp baking powder, ½ tsp salt, 3 tbsp sugar
• Transfer the cake dough on top of the prepared baking dish with fruit and create a smooth surface with the batter. Top with oats and sliced almonds.
  2 tbsp rolled oats, 4 tbsp almonds
• Bake for 25-30 minutes, until a cake taster or a knife comes out clean after inserting it into the cake, and the top is golden brown.
• Allow to cool for 10-15 minutes (if you can wait) and eat.

For the topping:

• Mix the yogurt and chia seeds together to serve on the side.
• Sprinkle the last few oats and almonds over the top of the bake as you serve. Ready!