50g/1¾oz porridge oats
2 apples, coarsely grated
20g/¾oz blanched hazelnuts, roughly chopped
¼ tsp ground cinnamon
¼ tsp ground nutmeg
200g/7oz 0% fat Greek yoghurt
100ml/3½fl oz skimmed milk
100g/3½oz blueberries
10g/¼oz flaked almonds, toasted
Preparation method
1. In a bowl mix the oats, apples, hazelnuts, cinnamon and nutmeg. Stir in the yoghurt and milk, then cover the bowl and chill in the fridge for several hours or overnight.
2. Spoon into two bowls and top with the blueberries and almonds.
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