Put the oats in a bowl, pour the milk over them and leave to soak for 30 minutes.
Preheat the oven to 180°C (350°F/Gas 4).
Lightly grease and line a 1 kg (2 lb 4 oz) loaf tin with baking paper.
Sift the flour and baking powder into a bowl and stir in the rolled oats, dried fruit, sugar, cinnamon, honey, egg and almonds. Mix together well.
Spoon the mixture into the tin, level the top and sprinkle with the extra almonds. Bake the loaf for 45 minutes, or until it is golden brown on top and cooked through.
Leave it to cool a little in the tin before turning out onto a wire rack to cool completely.
Toast and serve with ricotta and honey.
Recipes from Every Day by Bill Granger, published by Murdoch Books, photography by Petrina Tinslay