I like to make a batch or double batch of this for the weekend, it’s something I often don’t get around to during the week, despite my best intentions, and it’s always enjoyed by all.
If you have any leftover poached quinces (click here for recipe), these are great to serve chopped up on top.
This recipe originally appeared in House & Garden magazine, photo courtesy of Oliver Montgomery
250g porridge oats
2tbsp pumpkin seeds
2tbsp sunflower seeds
2tbsp sesame seeds
400ml almond milk
200g full fat yoghurt
Honey to taste
- Put the oats, seeds and almond milk into a large enough bowl to leave room for the other ingredients and leave to soak overnight. If it’s cool I leave it out of the fridge.
- The next morning grate the apples and add them to the oats with the yoghurt and honey to taste. Stir well and serve.