You have to be a bit organised with this recipe, as the oats need to soak overnight, says Jenny Chandler. But you could make double the mixture and keep it in the fridge for 3-4 days. Don’t add the grated apple until just before you eat it, though, or it may turn brown.
Serves 4
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- 100g rolled oats
- 200ml natural apple juice
- 50-100ml dairy or plant milk
- 2-3 dessert apples
- 200g seasonal fruit (peaches, plums or berries), stoned and chopped
- 50g toasted hazelnuts, chopped
- 200ml natural dairy or coconut yogurt
- 4 tbsp maple syrup or honey
Method
- The night before, mix the oats in a bowl with the apple juice and leave in the fridge.
- In the morning, add enough milk to the oats so that they are not too sticky. Grate the apple – peel and all, down to the core – and stir into the oats.
- Spoon the oats into bowls, or use glasses for a more fancy touch.
- Divide half of the fruit and nuts between bowls, then blob in the yogurt.
- Top with the rest of the fruit and nuts and drizzle over some maple syrup or honey.
Taken from Green Kids Cook: Simple, delicious recipes & top tips by Jenny Chandler, published by Pavilion at £14.99. To buy from The Week Bookshop for £11.99, call 020-3176 3835 or visit theweekbookshop.co.uk
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