Fruity Breakfast Bake

Preheat the oven to 180C fan. Place the oats in a large bowl and add just enough boiling water to cover. Set aside to soak for 10 minutes. While the oats are soaking, make the compote. Place the raspberries and maple syrup in a small pan. Cook over a medium heat for 10 minutes until everything has become soft, mashing lightly with a fork. Once cooked, remove from the heat and stir through the chia seeds. Leave to one side. Roughly chop the almonds (if using whole) and halve any of the larger raspberries for the bake. Once the oats have soaked up the water and softened, stir through the almonds, raspberries, apple, peanut butter, maple syrup and almond milk. Spoon the mixture into an ovenproof baking dish (about 26 x 16cm) and bake for 20 minutes or until golden. Serve warm, with the raspberry compote spooned over the top.