Apricot-Almond Baked Oatmeal

|A fruity twist on your morning oatmeal. Bake it for a crispy top and make a batch for the whole week ahead.|apricots|225g oats1 teaspoon baking powder2 teaspoons cinnamon1/2 teaspoon ground ginger1 teaspoon salt130g whole almonds roughly chopped300g apricots stone removed and roughly chopped300ml whole milk150ml double cream60ml honey65g brown sugar divided1 egg60g butter divided (30g butter melted 30g butter room temperature)1 teaspoon vanilla|Preheat the oven to 175° C and generously butter a square baking dish.In a large bowl combine the oats baking powder cinnamon ginger and salt. Stir in the almonds and apricots. Spread the mixture evenly into the prepared baking dish.In a medium bowl whisk the milk cream honey 50g brown sugar egg the melted butter and vanilla to combine. Pour over the oats. Dollop with remaining butter and sprinkle with remaining brown sugar.Bake until the oatmeal has absorbed the liquid and is golden brown on the surface 25 to 30 minutes. Cool slightly before serving.|10.00 minutes|6|Food 52