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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