½ Honeycrisp apple (75–100 g), grated with the skin on
1 cup (150 g) fresh blueberries, divided
½ cup (56 g) toasted walnuts
Soak the oats: In a bowl, stir the rolled oats with the freshly squeezed orange juice. Cover and refrigerate overnight, or for at least 6 hours, until the oats are softened.
Mix in the yogurt base: The next morning, stir in the Greek yogurt, honey, and lemon juice until the oats are creamy and well combined.
Add the apple and berries: Grate the apple directly into the bowl and fold it in, along with half of the blueberries.
Serve and garnish: Spoon the oats into jars or bowls, then top with the remaining blueberries, toasted walnuts, and an extra drizzle of honey if you like.