A tasty breakfast that serves four from the Qantas magazine (October 2008).
- 200g (2 cups) rolled oats
- 2 lemons, juiced
- 125ml (1/2 cup) water
- 2 granny smith apples, grated with skins on
- 500g (2 cups) plain yoghurt
- 150g (1/2 cup) honey
- poached fruit
- 40g (1/3 cup) roasted hazelnuts
Prepare the oats the night before serving. Mix the oats, lemon juice and 125ml water. Grate the apples and add yoghurt and honey. Top with fruit and hazlenuts.