A quick and easy breakfast, especially if you make it the night before
- 100g whole rolled oats
- 2 tbsp chia seeds
- 2 tbsp blanched chopped hazelnuts
- 2 green apples, grated
- 250ml good-quality cloudy apple juice
- 1 tbsp plain soya yoghurt
Mix together the oats, chia seeds, hazelnuts and grated apple in a bowl.
Stir in the apple juice and yoghurt until all of the ingredients are coated. Either leave in one bowl, or spoon into individual jars or smaller bowls and refrigerate overnight.
Recipe created by Katy Beskow on behalf of Holland & Barrett. Katy Beskow is an author, food writer, cookery tutor and recipe developer. She has a passion for seasonal ingredients, vibrant food, and fuss-free home cooking. As a vegan for 13 years, Katy has become adept at creating simple plant-based recipes without the hassle. She has 5 best-selling vegan cookbooks, including her latest, Vegan Fakeaway, released in July 2020.
Images by Luke Albert