• In a large bowl mix together the oats, apple juice and 300ml (1/2pint) cold water. Cover and chill overnight.
• The next day, quarter, core and coarsely grate 2 of the pears and stir into the oat mixture with the yoghurt, agave nectar and lemon zest. Divide between 4 serving bowls.
• Quarter, core and slice the remaining pear and arrange over the top of the oat mixture. Scatter over the blueberries and flaked almonds and drizzle with extra agave nectar if desired.

Cook's tip

Take these to work with you - simply make up and spoon into a screw topped jam jar or small kilner jar. Scatter over your fresh fruit, nuts, seeds, granola etc. Seal and take to work - perfect food on the go…