• vegetable oil, for brushing
• 150 g (5½ oz/1½ cups) rolled (porridge) oats
• 80 g (2¾ oz) wholemeal (whole-wheat) flour
• 40 g (1½ oz) desiccated (shredded) coconut
• 3 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon fine sea salt
• 625 ml (21½ fl oz/2½ cups) rice milk
• 3 tablespoons agave nectar
• 2 tablespoons berry coulis or 1 tablespoon berry jam mixed with 2 tablespoons water
• 2 teaspoons vanilla extract
• 1 banana
• 175 g (6 oz) fresh raspberries
• 100 g (3½ oz/¾ cup) fresh blackberries
• 2 tablespoons caster (superfine) sugar

Heat the oven to 180°C (350°F/Gas 4). Lightly brush a 2 litre (70 fl oz/8 cup) baking dish with oil.

In a mixing bowl, whisk together the oats, flour, coconut, 2 teaspoons of the cinnamon, the ginger and salt. Add the milk, agave, berry coulis and vanilla. Stir to combine. Chop the banana and gently fold in, along with most of the raspberries.

Pour into the prepared baking dish and push the blackberries and the remaining raspberries into the oat mixture. Combine the caster sugar and remaining cinnamon and sprinkle over the top. Bake for 45 minutes: when done the top should be slightly golden and the porridge creamy. Leave to stand for 5 minutes, then serve immediately.