Photo: Kris Kirkham
For the fruit:
- 8 red plums, halved and destoned
- 1 orange, zest and juice
- 3 tbsp clear honey
- 500 g bag frozen summer fruits
For the muesli:
- 100 g hazelnuts
- 100 g mixed seeds
- 200 g rolled jumbo oats
- 350 ml milk
- 125 g dried morello cherries
- 1 apple
- 1 small carrot (or use a second apple if you don’t fancy carrot)
- 300 ml low-fat natural yogurt
- clear honey, to drizzle
Preheat the oven to 180°C / fan 160°C / gas 4. Slice the plums into wedges. Put into a shallow ovenproof dish, add the orange zest and juice and the honey; stir and bake uncovered for 15 minutes. Stir in the frozen summer fruits and return the dish to the oven for a further 10 minutes, then leave to cool.
At the same time, scatter the hazelnuts and seeds onto a baking tray and toast them in the oven for 15 minutes. Leave to cool.
In a bowl, mix the oats, milk and cherries, cover and chill overnight. Cover the cooled baked fruit and chill that overnight, too. Tip the nuts and seeds into an airtight box.
The next day, core and grate the apple and trim, peel and grate the carrot; stir both into the soaked oats with the yogurt and the nuts and seeds.
Serve the muesli drizzled with honey with the fruit alongside.
Tip: Make up to the end of step 2 the day before. Or make up to the end of step 3 up to two days ahead and chill. You can also add a little extra yogurt to loosen the muesli before serving.