RECIPE | Fruit, muesli & yoghurt breakfast trifle
Give a classic health breakfast a trendy twist by serving it in a sundae glass or Mason jar
15ml (1 tbsp) rolled oats
15ml (1 tbsp) lemon juice
15ml (1 tbsp) cream
1 apple, preferably Granny Smith, finely grated with the skin on
15ml (1 tbsp) raw hazelnuts or almonds
1. Soak the oats in a little water overnight, then mix with the rest of the ingredients.
2. Serve in a tall glass, layered with fruit and yoghurt.