Mix oatmeal with apple juice and milk, leave to swell overnight in the refrigerator.
The next day, core the apple and cut into thin slices. Fry in butter on both sides until the apple slices are golden.
Mix the swollen oatmeal with the yogurt and divide among four bowls.
Sprinkle the muesli with the blueberries, place the apples on top, drizzle with maple syrup and garnish with fresh mint.
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