Place the oats in a dry frying pan over a low to medium heat and toast tossing occasionally. After 5 minutes they should smell lovely and, well, toasty. Keeping the pan on the heat, pour over the maple syrup and stir to ensure all the oats are covered. Tip onto a cold plate to cool. Rinse and dry the pan.
For the pecans
Add the pecans to the pan and heat gently for 1 to 2 minutes tossing frequently and ensuring they don’t catch. Once they smell beautifully nutty pour on the maple syrup, stir round and tip out onto another plate to cool.
Place the diced apple into the bottom of the glass. Spoon over the yogurt and sprinkle on the oats and nuts. Grab a big mug of coffee and your fleece and go and sit in the garden to enjoy.
Use your favourite apple and yogurt; I like Braeburn apples and I used Total 0% Fat Greek Yogurt.