For the porridge:
Place the milk in a saucepan and add the oats. Bring to a simmer and stir frequently for 5 minutes. Add the honey and serve.
Set oven to 170oC and line a baking tray with parchment paper.
Whisk the egg lightly and mix in the honey, oil, sugar and vanilla. Add the oats and seeds and spread evenly over the parchment.
Cook for about 15 minutes or until golden and crisp – give them a couple of stirs throughout the cooking.
You probably won’t use all of the crispy oats but store them in an airtight container in a dry place.
Place the apples in a pan with the sugar and honey and cook gently until soft.
To assemble, spoon the porridge into 4 bowls. Add a good spoonful of yogurt on top.
Arrange raspberries, blackberries and apple slices on top.
Spoon over the apple compote.
Scatter over the crispy oats and serve