Prepare the Apple: First, wash and core your apple. There's no need to peel it, as the skin adds a little extra fibre and colour. Finely dice the apple into small pieces, about the size of a pea. Place the diced apple into a small bowl.

Marinate the Apple: To the bowl with the apple, add 1 tablespoon of maple syrup, the ground cinnamon, and the ground nutmeg. Stir gently to coat all the apple pieces. Let this sit for 5 minutes. This allows the spices to permeate the fruit and draws out some of the natural juices.

Mix the Oat Base: In a separate, larger bowl, combine the rolled oats, milk, yoghurt, the remaining tablespoon of maple syrup, chia seeds (if using), vanilla extract, and the pinch of sea salt.

Combine Gently: I used to struggle with my overnight oats being too watery until I discovered the magic ratio of oats to liquid, which we're using here. Add the marinated apple mixture (including any juices) to the oat base. Stir everything together until it's just combined. Don't overmix.

Portion and Chill: Divide the mixture evenly between two jars or airtight containers (about 400-500ml capacity is ideal). You can create layers by alternating the oat mixture with a sprinkle of extra cinnamon if you like.

Overnight Rest: Seal the jars tightly with lids and place them in the refrigerator for at least 6 hours, but ideally overnight (8-10 hours). This resting time is crucial for the oats and chia seeds to absorb the liquid and for the flavours to meld together beautifully.

Serve: In the morning, give the oats a quick stir. If they seem a little too thick for your liking, you can add a small splash of milk to loosen them up. Top with the chopped walnuts or pecans and an extra drizzle of maple syrup before serving.