I've adapted Beatrice Peltier's gorgeous recipe from La Tartine Gourmande (Roost Books 2011) just a little. She calls for raspberries cooked down with sugar. This is divine, and you should try it if you can. But nice raspberries are not always available, so I've adapted the recipe to make use of dried cranberries. I've also moved all the prep work to the night before, so you can simple-mindedly assemble your bowl in the morning.
Makes 4 servings
2 cups apple juice
2 cups quick-cooking rolled oats
2 cups dried cranberries, chopped into slivers
6 tablespoons slivered almonds
2 tablespoons shelled unsalted green pistachios
1 large apple, such as a Pink Lady or a local heirloom variety
Lime or lemon juice, to taste
Whole plain yogurt, to taste
Maple syrup or honey, to serve
The Night Before
In a medium bowl, combine the apple juice, oats and dried cranberries, if using. Place the bowl in the fridge to sit overnight. Toast the almonds in a frying pan for 4 or 5 minutes, until lightly brown and fragrant. Remove from the heat and let cool. Chop the pistachios and add them to the almonds. Make sure the nuts are quite cool, cover and set aside overnight. Grate the apple and squeeze some lime or lemon juice on top to prevent discoloration. Cover and set in the fridge overnight.
The Next Morning
Divide the oats among 4 bowls. Add the apple, yogurt, pistachios and almonds to each bowl. Top with a drizzle of maple syrup or honey and a squeeze of lime or lemon juice to taste.