Combine oats and orange juice in a bowl and let sit in the fridge to soak overnight or for at least for 30 minutes. This makes the oats easier to digest.
In the morning add cinnamon and grated apple and mix all together well.
Top with freshly chopped pear, cranberries, coconut, yoghurt, nuts and seeds. Drizzle with a little honey or date molasses for extra sweetness and add your milk of choice.
Recipe and photography by Emily Fitzgerald of Adeline and Lumiere
Home wares from House, Barkly Square
Ambrosia Koko Bowls
Ambrosia Zest Tasting Bowls
Alex Liddy Coupe loose dinnerware