Oat and apple breakfast crumbles

Preheat the oven to 200°C/180°C fan/gas mark 6.

Peel the apples (4) and cut into 3cm chunks, discarding the core. Add to a small saucepan with the chia seeds (1 tbsp). Mix the mixed spice (1 tsp) and demerara sugar (2 tsp) together in a bowl. Add 2 tsp of the spice mix, the water (2 tbsp) and the honey (2 tsp). Place on a medium heat and simmer for 15-20 minutes, or until the apples have softened but still hold their shape. Add a splash more water if the mixture starts to catch.

Meanwhile, melt the butter (25 g) in the microwave. Combine the oats (75 g), almonds (30 g) and the remaining 1tsp of spice mix in a bowl, then pour over the egg white (1) and melted butter, stirring to combine.

Spread out on a greaseproof-lined baking sheet and bake for 10-15 minutes, stirring halfway, until the oats are golden brown and crunchy. Keep an eye on it as the mixture can catch easily. Remove from the oven and break up with a wooden spoon to form clusters.

Decant the apple mixture into four ramekins. Top with a layer of yogurt (200 g), then the oaty crumble mix. Keep in the fridge, ready to enjoy as needed, or eat straight away.