APPLE BLACKBERRY BIRCHER POTS

I first blogged my recipe for bircher museli last summer, and the return of lighter mornings has brought back my enthusiasm for wholesome and summery breakfasts on the go.

I love the idea of starting the working day with fruit and a newspaper, but my best hope of that is crammed on a packed tube along with the rest of London. That's why I've been won over by breakfast jars - a blogging cliché they may well be, but they're also practical and ecologically friendly. And is a pretty breakfast such a bad thing?

Now that I'm trying my best to go {dairy free}, I've adapted my recipe so that it's perfect for everyone, and hopefully still tastes delicious. I've also snuck in an extra portion of your 5 a day, which will do much more for your brain power than a heavy dose of caffeine.

Perfect for the time pressed - a quick assembly job of the soaked oats before you go to bed, then load up your jar in the time it takes to make your morning brew. I've used blackberries, but sub in any fruit you've got to hand. Fresh berries are delicious, or stewed peaches, apricots and plums would be just the ticket too.

You can of course use milk instead of the fruit juice, but this is a great substitute if you are looking to cut down on the lactose in your life. If you're using juice, it's worth investing in a not-from-concentrate press such as Bensons if you possibly can. These quantities make two breakfast pots.

 THE INGREDIENTS

150g rolled oats

250ml Bensons apple juice 

1 apple

100ml vanilla soya yoghurt 

150g blackberries

1 lemon

1 tbsp caster sugar

THE RECIPE

For the soaked oats, grate the apple into a large bowl. Add the oats and juice and stir to combine. Cover with cling-film and leave in the fridge overnight.

To make the blackberry purée, put 100g of the blackberries into a saucepan with 1 tbsp of sugar, and the zest and juice of the lemon. Cook over a medium heat for 5 minutes, then leave to cool. Push through a sieve and discard the seeds. 

When you're ready to assemble the jars, layer the blackberry purée, soaked oats and vanilla yoghurt, and top with a few fresh berries.