Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Add the oats, milk, cottage cheese, brown sugar and egg to a large mixing bowl, and mix thoroughly. Add the blueberries, raspberries and pumpkin seeds, and fold together gently (hold back a few pieces of fruit for topping, if you like).
Transfer the mixture to a lightly greased cake tin (mine measured 9 inches square), and spread into a single layer. Top with a few extra berries, if desired.
Bake uncovered for around 40 minutes, or until firm and golden brown. Sprinkle with a little extra sugar for the last 10 minutes of baking, if desired.
Cut into squares, and serve warm or cold. Store in the fridge.