We served this with a fresh berry salsa but any combination of seasonal fresh fruit is ideal – even humble sliced banana will work.
Takes 20 mins, plus time overnight to soak the oats
2 cups rolled oats
2 Tbsp desiccated coconut
2 cups apple juice
1 Tbsp honey
1 cup natural yoghurt
1 cup coarsely grated apple, skin left on
1. Soak oats, coconut, juice and honey over night. Chill in the fridge.
2. Add yoghurt and grated apple. Mix well.
3. Divide mixture into six bowls and top with berry salsa.
1/2 punnet strawberries, diced
1 punnet fresh blueberries
2 Tbsp pomegranate seeds
1-2 Tbsp icing sugar
2 Tbsp cranberry juice
1. Mix everything together and divide between the bowls.
Note: We used rose apples; they are deliciously crunchy and juicy.
Annabelle White shares a recipe every Wednesday at 2.30pm.