Cold days ask for comforting breakfasts. And what could be better than a bowl of baked oats with delicious chunks of apple, subtle touch of cinnamon, perfumed raspberries, crunchy nuts and a good spoon of clotted cream? 

Ingredients for 4 to 6 servings:

• 500 ml. milk
• 2 tbsp. sugar/maple syrup/honey
• 1 apple, peeled and cut into small chunks 
• 1 tsp cinnamon powder
• dash of vanilla powder/essence
• 200 gr. simple oats (large or cut)
• pinch of salt
• 1 tsp. bicarbonate of soda
• 50 gr. chopped hazelnuts 
• 50 gr. chopped/sliced almonds
• 20 gr. pistachio slices/powder
• 100 gr. raspberries (fresh or frozen)
• 5 gr. butter for greasing 

To garnish:

• 200 gr. clotted cream/double cream/fatty sweet cream
• 100 gr. fresh raspberries (if using frozen, let them to completely defrost at room temp.)
• maple syrup/honey to taste

Method:

1. Heat oven at 170'C.
2. Put the milk, 2 tbsp. sugar/maple syrup or honey, apple, cinnamon and vanilla in a pan and bring to a boil, stirring from time to time. When it starts to boil, keep an eye, the milk might run out of the pan. When you see the milk rising up, take the pan away from the heat for a few seconds, then transfer back over medium heat. Boil for about 10 min., until the flavours have infused and the apple turned soft. 
3. In a large bowl, put the oats, pinch of salt, bicarbonate of soda, hazelnuts, almonds, pistachio and raspberries. Pour the milk and apple boil over the oats mix and stir well.
4. Grease with butter a medium oven baking dish and put the oats mixture. Transfer in the oven and bake for 20 min.
5. Take out of the oven, divide into serving bowls and top with cream, raspberries and some maple syrup or honey. Enjoy warm for a delicious taste!