Oatmeal breakfast chunks
Preheat the oven to 200 ° C. Beat the egg. Chop the hazelnuts roughly. Peel half of the apples and grate them coarsely over a bowl. Spoon the oatmeal, hazelnuts, cranberries and half of the blueberries lightly. Then stir in the egg and the thick juice, it may be a crumbly, loose mass.
Line the bottom of the baking sheet with parchment paper. Transfer the mixture into the baking tin and smooth the top, but do not press it. Bake the oatmeal cake in the oven in 20 minutes until golden brown and crisp.
Allow the cake to cool in the mold for 5 minutes. Turn the cake over a shelf and let it cool down further. Break the cake into large chunks.
Wash the remaining apple with skin and cut into 4 parts, Cut the cores away and cut the parts into thin slices. Serve the oatmeal chunks on plates with slices of apple, blueberries and raspberries.
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