for 4 people

Muesli

120 g	fine whole-grain rolled oats
30 g	apricot kernels, coarsely chopped
1	red-skinned apple (approx. 250 g), roughly grated
400 g	vegan raspberry yoghurt substitute
3 dl	soya drink
1 dl	water
1	organic lemon, use a little grated zest and 1 tbsp of juice
1 parcel	raspberry crumble (approx. 10 g), finely crushed using a mortar and pestle
1 tsp	vanilla paste
1 tbsp	sugar

Brittle

50 g	sugar
2 tbsp	water
50 g	apricot kernels
1	organic lemon, zest peeled with a peeler, finely chopped
1 pinch	salt

How it's done

Muesli

In a bowl, mix the oats with all the other ingredients up to and including the sugar. Divide the muesli between the jars, seal the jars, leave to absorb in the fridge for approx. 8 hrs. or overnight.

Brittle

Bring the sugar and water to the boil in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the apricot kernels and lemon zest, mix, season with salt, spread on a sheet of baking paper, leave to cool. Coarsely chop the brittle, scatter on top of the overnight muesli just before serving.

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