By In The Kitchen With Stefano Faita

INGREDIENTS

1 1/2 cups rolled oats
1 tbsp. rye flakes
1 tbsp. wheat germ
1/2 cup mixed nuts and seeds, such as hemp seeds, pumpkin seeds and flaked almonds
1/4 to 1/2 cup fried fruit, such as chopped dried apricots, raisins or cranberries
1 tbsp. cinnamon
1 apple, peeled and grated
1 (750 ml) tub plain yogurt
1 to 2 tsp. lemon or orange zest
1 cup milk
Fresh fruit, for topping
Toasted coconut, for garnishing
Honey, to taste

PREPARATION

Add rolled oats, rye flakes, wheat germ, mixed nuts and seeds, dried fruit and cinnamon to a large bowl. Toss to combine.

Add grated apple, yogurt, lemon zest and milk to bowl. Cover and refrigerate over night or for up to 2 to 3 days. Serve topped with fresh fruit, toasted coconut and honey.

Yield: 4 to 6 servings.

in the kitchen with stefano faita basic pasta dough in a pasta machine with parmesan on the sidein the kitchen with stefano faita huevos rancheros burrito on a plate with a slice of avocado, cherry tomatoes and kale as decoration
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