300g jumbo oats
2 apples, cored and grated
300ml milk (dairy, almond or rice)
50g pumpkin seeds
250ml fresh clementine juice, plus 2 segmented clementines, to serve
80g dried cranberries, plus extra to serve
1 tsp ground cinnamon
1 tbsp maple syrup
400g yogurt (Greek, coconut or soya)
70g pecans, toasted
1. In a large bowl, combine all the ingredients apart from the pecans. Cover and leave to soak for at least 3 hours or overnight in the fridge.
2. When ready to serve, divide the muesli between bowls with the toasted pecans, extra dried cranberries and clementine segments scattered over.
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