Choose an eating apple

A sweet eating apple gives a more balanced result than a sharp cooking apple here. The recipe does not cook the fruit, so a firm Bramley can taste harsh and leave a particularly fibrous texture. A crisp dessert apple is a better starting point. Leave the skin on if your blender handles it well, or peel it for a smoother drink.

The oat quantity is modest. It adds body and a faint cereal flavour without making the mixture resemble uncooked porridge. Soaking first helps the flakes soften, but does not turn them completely smooth; the blender still needs enough time to break them down.

A gentle apple-pie suggestion

Cinnamon can suggest apple pie without adding pastry, syrup or ice cream. Use a measured quarter teaspoon because a generous shake can make a cold drink taste dusty. The lemon helps the apple flavour remain clear and slightly slows browning, but it is not a preservation method.

Expect a pale beige smoothie with tiny apple flecks, not a bright green drink. It becomes thicker as it stands because of the oats. If preparing breakfast in stages, leave the final blending until the rest of the meal is ready. A small splash of milk can restore a pourable texture, whereas more yoghurt may make it denser.

What you'll need

  • 180 g sweet apple flesh, cored
  • 25 g rolled oats
  • 180 ml cold milk
  • 100 g plain yoghurt
  • 1/4 tsp ground cinnamon
  • 1 tsp lemon juice

Let's make it

  1. Soak the oats in the milk in the fridge for 15 minutes. Meanwhile, wash and core the apple, removing every seed and the tough central material.
  2. Chop the apple small and add it to the soaked oats with yoghurt, cinnamon and lemon juice.
  3. Blend until the apple and oats are finely broken down. Rest for a minute, then add a little extra milk if the drink has thickened too much.
  4. Serve in two glasses with a very light dusting of cinnamon if desired, rather than a heavy powdery layer.

Make it your own

Pear can replace the apple for a softer texture and gentler flavour.

Use certified gluten-free oats when required and check the other ingredients; oat drink plus plant yoghurt can replace dairy.

Keeping it fresh

Refrigerate covered promptly at 5°C or below and use within 24 hours, or sooner according to dairy labels. Some browning and thickening can occur; stir before serving.

Allergen notes

Milk

Oats (use certified gluten-free oats when required)

Further guidance: Food Standards Agency: safe chilling and freezing