1

Peel and cube one of the apples or pears. Place the cubed fruit in a small saucepan and squeeze over the lemon. Cook over medium-low heat for 3 to 5 minutes until just softened and starting to break down, adding a tablespoon or two of water if needed depending on the ripeness of the fruit. Season with cinnamon, stir to combine, and remove from the heat to cool at least 10 minutes.

2

Grate the other piece of fruit (I leave skin on for added nutrition, but this is optional) on the large holes of a box grater. Divide the shredded fruit between two mason jars at the base.

3

In the meantime, to a medium bowl, add the oats, walnuts, sunflower seeds, pepitas, chia seeds and dates with a pinch of salt. Stir to thoroughly combine everything together.

4

In a small bowl, whisk together almond milk, vanilla extract, and sweetener (if using).

5

Divide the oat mixture between the two 16-ounce mason jars and top each with half the almond milk blend.

6

Divide the cooked and cooled fruit between the mason jars, making a layer in each on top of the oat mixture. Top each with half the Greek yogurt. Garnish with additional cinnamon if you like and seal the lid before placing in the refrigerator for at least an hour and up to overnight. Empty into a bowl or use a spoon to stir the whole mix together in the jar just before eating and enjoy!

7

Serving size: 1 jar