Preheat your fan oven to 160 degrees Celcius.

Take a 25 x 25 cm baking dish and grease the inside with some coconut oil.

Place the blueberries or whatever fruit you are using in the baking dish as your first layer and set aside.

In a bowl combine the rolled oats, baking powder, ginger, and cinnamon.

In another bowl beat the eggs and the milk together.

To make the topping place all the nuts and seeds in another bowl and rub the coconut oil and honey into the nuts and seeds until they are all thoroughly coated.

Spread the oat mixture over the blueberries and then pour the egg and milk mixture over it so that the whole lot is thoroughly soaked without leaving any dry patches.

Place the nut and seed mixture evenly over the soaked oats as your final layer and place in the oven for 35 to 40 minutes. Leave it in the oven for a bit longer if the oat mixture is not set properly and wobbles a bit too much when you take the dish out. Take it out of the oven and let it cool down for about 20 minutes before serving.