1 cup rolled oats
½ cup apple juice
1 green apple, grated
¼ cup natural yoghurt
1 tbsp honey
2 tbsp flaked almonds
extra yoghurt, honey, peaches and raspberries, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place oats and apple juice into a bowl and stir until combined. Leave mixture to stand for at least 1 hour (alternatively you can leave it covered in fridge overnight). Add grated apple, natural yoghurt, honey and flaked almonds and mix well. To serve, divide muesli between 2 bowls, then top with a dollop of yoghurt, peaches, raspberries and a drizzle of honey. Serves 2.