Cooking Mode

1. Preheat the oven to 180ºC.
2. In a bowl, mix together the rolled oats, flour, walnuts, and cinnamon. In another bowl, mix the olive oil with the honey. Combine the two mixtures until the mixture resembles moist sand. Press the mixture into a pie pan and bake for 20 minutes, until golden brown. Remove from the oven and set aside.
3. In a saucepan, combine the oat milk, agar-agar, and honey for the topping.
4. Bring to a boil, then reduce the heat and simmer for 3 minutes, stirring constantly. Remove from the heat and stir in the chocolate and Nutella. Stir until well combined. Finally, fold in the finely chopped hazelnuts.
5. Spread the compote over the tart crust and pour the chocolate-hazelnut mixture on top. Chill for about 5 hours or overnight. Serve with red berries and chopped nuts.