In a bowl, mix together the oats, almonds, sliced apricots, Horlicks Original and coconut flakes, then pour on the almond milk and stir. Cover with a lid and leave to soak in the fridge overnight.

In the morning, stir in the skyr yoghurt. Take an airtight jar or bowl and alternately layer up the oat mixture, honey and raspberries. Sprinkle with the pumpkin seeds and chopped pistachios, and serve.