Mix the bircher mix with the apple juice, spoon the yoghurt on top and leave overnight in the fridge.
Heat the frozen cherries with the water until defrosted, blend until smooth, return to a clean pan and simmer until thick enough to coat the back of a spoon. Leave to cool and refrigerate overnight.
Preheat the oven to 180C
In a bowl whisk together the lemon juice, agave nectar/maple syrup and cinnamon.
Slice the apple thinly and add to the lemon juice mixture, ensuring all the apples are coated.
Lightly grease a baking tray. Put the apple slices in a single layer on the tray and bake for 20 minutes, flipping them over halfway through. Bake until just beginning to brown and your kitchen smells appley. Cool and refrigerate.
In the morning, stir the yoghurt into the bircher mix. Add a little milk of your choice to thin if necessary (I used almond milk). Spoon on a little of the cherry coulis, top with apple slices and a sprinkle of mixed seeds.