Blueberry oat slices

1 First make the blueberry compote: Place the blueberries (fresh or frozen) and sugar in a saucepan. Simmer for about 15 minutes, while stirring. Once thickened remove it from the heat and set aside to cool down.

2 For the oat mixture: preheat your oven to 180 degrees (fan) or equivalent. Line a square (20cm x 20cm) baking tin with parchment paper.

3 Use an electric whisk to cream the butter and sugar in a mixing bowl, until light and pale (you can do this with a wooden spoon if the butter is soft). Stir in the vanilla extract. Continue to mix in the flour and the oats until everything is well combined (and the oats visibly moistened with butter).

4 Transfer two-thirds of the mixture into the lined baking tin and use the back of a spoon to smooth the surface. Next spread all the blueberry compote over the surface and scatter the remaining oat mixture over the blueberries as you would a crumble topping.

5 Bake on the middle shelf of the preheated oven for up to 30 minutes or until the blueberry mixture starts to bubble up through the crumble (but if the oat crumble edges start to burn, cover the top with tinfoil or reduce the oven temperature).

6 Once baked, remove from the oven and set aside to cool at room temperature. Use a large serrated knife to cut neatly into even-sized slices or squares.