1 egg (if vegan use 1 flax-seed egg substitute, also chia-seed egg substitute can be used)
1 teaspoon vanilla extract
Preheat oven to 190°C and line baking tin with parchment paper letting the sides overhang.
Place banana, nectarine and peach slices on the bottom of the tin. Cover with 1/2 cup blueberries. Sprinkle over 1 tsp of cinnamon and 1 tablespoon of honey. Cover with foil and bake for 15 minutes.
Meanwhile, in a medium bowl combine oats, half of grounded almonds, baking powder and 1 teaspoon of cinnamon. In a separate bowl using hand mixer beat together the renaming 2 tablespoons of honey, milk, flax-seed egg and vanilla extract until combined.
Take out the baking tin from the oven, don’t turn the heat off. Sprinkle the oat mixture on top of the fruit and pour over the milk mixture. Arrange the remaining 1/2 cup blueberries and almonds on top. Pop back in the oven and bake for another 30 minutes until crispy and golden brown. Allow to cool completely, before cutting into slices. Enjoy.