RECIPE | Fruit, muesli & yoghurt breakfast trifle

Give a classic health breakfast a trendy twist by serving it in a sundae glass or Mason jar

13 February 2018 - 10:17 By Hilary Biller
Breakfast trifle.
Breakfast trifle.
Image: Craig Scott

Serves: 1


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

To serve:

Fresh fruit



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.