Place the oats, sultanas and pumpkin seeds in a small sealable tub and stir in the apple juice. Cover with the lid and chill overnight in the fridge.
In the morning stir in the yogurt and raspberries.
Squeeze the pecans with your hands to break them up a little and sprinkle over the top of the muesli. If you're in a real hurry, cover with the lid and take the muesli with you in your bag, but eat within an hour or two.
*Inspired by Sian W. featured in the Realfood Cookbook
**This breakfast is very indulgent, so it shouldn't be eaten too often. But it's perfect for those special occasions!