1

Preheat the oven to 190°C, fan 170°C, gas mark 5.

2

In a bowl, combine the porridge oats, the ground cinnamon and a pinch of salt.

3

In a jug, whisk together the skimmed milk, the egg and the agave nectar.

4

In another bowl, toss together the raspberries, blackberries, strawberries and blueberries.

5

Put half the berries in a medium baking dish, top with the oat mixture and pour over the milk mixture.

6

Scatter over the remaining fruit and bake for 20-25 minutes until the liquid is absorbed and the fruit is soft.

7

Serve with the 0% fat natural Greek yogurt.