For the bircher

1. Place all the oats, almonds, cinnamon, grated apple, apple juice, yogurt and maple syrup in a large bowl and thoroughly mix to combine. Cover the bowl with plastic wrap and refrigerate overnight or divide among individual jars. It will be slightly runny but will set as it sits.

For the raspberry chia jam

1. In a small saucepan over medium heat, add the berries, water and honey and bring to a boil. Reduce to a simmer and allow the raspberries to cook down for 5 minutes.
2. Add the chia seeds and stir to incorporate. Simmer another 2-3 minutes, then remove from the heat and allow to cool.
3. Transfer to a an airtight glass jar or container and store in the refrigerator overnight to thicken.

To assemble the jars

1. Add one layer of the bircher in the bottom of a jar and smoothie with the back of a spoon. Next, add a dollop of the raspberry chia jam followed by a sprinkle of coconut flakes. Close tightly with a lid and enjoy for breakfast during the week. Assembled bircher jars can be stored in the refrigerator up to 3 days.