In summer, we pretty much live on my Almond & Maple Granola for breakfast, served with Greek yoghurt, fresh berries and mango. But chilly winter mornings call for something a bit warmer – so it’s either porridge, or something else I can prep ahead and reheat. Like this Banana Berry Breakfast Slice.

I love how flexible this recipe is – I can use different nuts or seeds, different fruits, different milks, different flours… making it a great budget-friendly way to use what I have on hand. And it’s also a fabulous way to use up a couple of spotty bananas at the end of the week (because there’s only so much banana bread you can eat!)