1

Roughly chop 2 ripe peaches, stones removed, then put in a mini food processor and blitz until smooth. Put 350ml unsweetened almond milk, 150g porridge oats, ½ teaspoon vanilla extract, 250g fat-free natural yogurt and the peach purée in a large bowl and stir to combine.

2

Cover with clingfilm, then chill in the fridge for 4 hours or overnight.

3

To serve, divide the muesli between 4 bowls and top with 1 sliced peach, stone removed, 15g toasted flaked almonds and 2 teaspoons clear honey, divided between the 4 bowls.