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A healthy menopause

Banana and almond crunch

Serves 6

200g rolled oats

75g wholemeal flour

100g butter

300g banana

300g plums or strawberries

2 tbsp honey

50g chopped hazelnuts

Preheat the oven to 180C/350F/Gas 4. Puree/mash half the bananas with the plums or strawberries. Chop the remaining fruit and mix in to the puree. Set the fruit aside.

In a separate bowl, mix the oats and flour. Melt the butter and mix with the honey. Stir in the oats and hazelnuts.

Line the bottom of a 15-18cm ovenproof dish with half the oat mixture, so it is approximately 1cm thick. Add the fruit mixture. Top with the remaining oat mixture, patting down gently so it is level. Bake for 30 minutes until golden brown. Serve hot or cold.