Place all the oatmeal ingredients, except the blueberries, into a mixing bowl and stir to combine. Cover with cling film and refrigerator overnight.Preheat the oven to 180º C. Grease a 1 litre baking dish. Fold the blueberries into the oat mixture and spoon into the dish. In a small bowl, mix together all the ingredients for the seeded crumble. Scatter the crumble over the top and press the remaining blueberries into the batter. Bake for about 45-50 minutes or until a skewer comes out clean. The bake should be slightly more moist than a sponge cake texture.Serve warm with Greek yoghurt and a drizzle of honey.Serves 4 generous portions.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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