For the caramelised almond crunch

Place the sugar and water in a saucepan and stir over low heat until the sugar has dissolved.

Increase the heat and allow to boil for about 10 minutes, or until the sugar syrup has reached hard crack stage (150 °C using a sugar thermometer).

Spread out the almonds in a thin layer on a silicone mat (or baking paper) and pour the sugar syrup over the almonds. Leave to cool and set completely before breaking into shards.

Bircher muesli 

Place the oats in a medium-sized bowl and pour over the apple juice. Allow to soak overnight.

To serve

Stir the yoghurt through the oats and carefully stir in all the fruit. Spoon into individual serving bowls, garnish with extra fruit and serve immediately with the caramelised almond crunch.