Put the oats in a bowl, pour in the milk and soak for 30 minutes.
Preheat the oven to 180°C Lightly grease and line a 21 x 10cm loaf tin with baking paper.
Sift the flour and baking powder into a bowl and stir in the oats, dried fruit, sugar, cinnamon, honey, egg and hazelnuts. Mix until combined.
Spoon the mixture into tin, level the top and sprinkle with the extra hazelnuts. Bake for 45 minutes or until the loaf is golden and cooked through when tested with a skewer. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.