Ingredients (serves 4)


  • 2 cups (180g) rolled oats
  • 1  cups (375ml) apple juice (Helen reduced this by 1/2 cup)
  • 1 granny smith apple, peeled, cored, coarsely grated
  • 3/4 cup (180g) Greek-style yoghurt (Helen recommends the low fat option)
  • 1 tsp vanilla extract
  • 1/4 cup (75g) toasted hazelnuts, coarsely chopped
  • 1/4 cup (40g) pistachios, coarsely chopped
  • 1 tbs toasted sesame seeds
  • 1 tsp ground cinnamon
  • 1/4 cup (60ml) honey (Helen does not recommend this, there is plenty of sweetnhess from the juice and apple)



  1. Combine the oats and apple juice in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to soak.
  2. Add the apple, yoghurt and vanilla to the oat mixture and stir to combine.
  3. Combine the hazelnuts, pistachios, sesame seeds and cinnamon in a small bowl.
  4. Spoon the oat mixture evenly among serving bowls. Sprinkle with the hazelnut mixture. Serve immediately.