Chef's Note: For a delicious variation, substitute a grated pear for the apple or goji berries or unsweetened cranberries for the currants. Dehydrated, this makes awesome low-fat granola! For baked breakfast cookies, scoop 1/3 of a cup of muesli, place on a Silpat and bake at 350 degrees for 30 minutes or until golden brown. by Chef AJ

1/2 cup of gluten-free oats 2 Tablespoons currants 1/4 cup unsweetened almond milk 1/4 cup unsweetened apple juice 1 apple, grated (I prefer Gala) 1 Tablespoon chia seeds 1/2 teaspoon apple pie spice or roasted cinnamon 1/2 teaspoon alcohol-free vanilla

Pour the unsweetened apple juice and unsweetened almond milk in a large glass and stir in the extract, spice, and chia seeds. Place the oats and currants in a medium bowl. Crate the apple over the oats. Pour the liquid mixture over the apple and oats and mix well. Place in the refrigerator covered overnight. The chia seeds will swell and become gelatinous and the next day will have absorbed all of the liquid and become almost like a'pudding. In the morning you can enjoy this dish cold or warm in the microwave. You can also add additional fruits and almond milk, if desired.