Oats, nuts, fruity wholesome goodness in one small dish, a must for oat lovers. This easy to make treat is great for a dessert, picnics, or a snack on the go.

If you prefer you could use any fruits you like or are in season, I also like apple and fresh raspberries.

Low-calorie spray

50g butter

75g clear honey

200g rolled oats

50g ground almonds

1tsp almond extract

2 ripe pears, peeled, cored and chopped

100g fresh blackberries, thawed if using frozen ones

For the streusel topping

25g butter

50g plain flour

25g flaked almonds

1tbs golden caster sugar

Preheat the oven to 200c, gas 6, 400f.

Spray the base of a square brownie tin 21cms x 21cms and line with non-stick baking paper.

Put the butter and honey in a large pan and gently heat until the spread is melted, take off the heat. Stir in the oats, ground almonds, almond extract, stir well to combine.

Spoon the oat mixture into the prepared tin and press down firmly with the back of a metal spoon. Sprinkle over the chopped pear and blackberries.

To make the streusel topping, gently rub the butter and flour together to make a crumble texture, stir in the flaked almonds and caster sugar and sprinkle over the oat base.

Bake for 20 minutes on the lower shelf of the oven until firm and golden brown, if the almonds start to brown to quickly lightly cover the pan with a piece of foil.

Allow to cool in the tin before cutting into squares.