225g porridge oats, jumbo ones give a good texture
125ml freshly squeezed orange juice
225ml natural yogurt, can be low fat
3 tbsp clear honey
finely grated zest of 1 lemon
2 red or pink dessert apples
2x 125g punnets raspberries
50g hazelnuts in their skins, lightly toasted and coarsely chopped
single cream, to serve (optional)
Mix oats, orange juice and 300ml/½ pint cold water in a bowl. Cover with cling film and leave in the fridge overnight.
The next morning, stir in the yogurt, honey and lemon zest. Quarter and core the apples, grate them in and stir well. Spoon into bowls and top with raspberries and toasted hazelnuts. Pour on a little single cream, if you like.