RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1.5 cups rolled oats
- 1/2 cup sliced natural almonds
- 1/4 cup pepitas
- 1/4 cup sunflower seeds
- 1/3 cup golden raisins
- 1 tsp ground cinnamon
- Sea salt
- 1 Granny smith apple, grated
- 400ml cloudy apple juice
- Jalna Greek Yoghurt, to serve
- Sliced apple and almonds, to serve
- Toasted coconut flakes
METHOD:
- In a large bowl mix the oats, nuts and seeds, coconut flakes, raisins and cinnamon together and season with a small pinch of salt. Add the grated apple and juice and mix well to incorporate. Cover and allow to soak in the refrigerator overnight, or for a minimum of 1 hour.
- Divide into serving bowls, add a dollop of Greek yoghurt and garnish with desired toppings (eg. Apple/nuts/coconut/mint).
Our friends at Wine Selectors recommend pairing this dish with a Botrytis Semillon.
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