Start the day as you mean to go on with this tasty and versatile breakfast. There are so many flavour combinations to try out, and you can make it vegan, sugar-free or gluten-free. They take just a few minutes to mix up in the evening for the next day or you could make a batch to last a few days. Serve from the fridge, or warm slightly if you prefer.

Method

• Stir together all ingredients in a medium-sized mixing bowl. Then spoon into a 450g jar with a tight-fitting lid.

• Add your choice of flavouring —see below for options.

• Close jar and refrigerate for at least 4 hours (preferably overnight) before eating. Overnight oats will keep in the refrigerator for up to 5 days.

• Before eating, add your topping - see below for suggested toppings

Cinnamon and pear

¼ tsp cinnamon 

1-2 tbsp chopped walnuts or pecan nuts

1-2 tbsp raisins  

1 large pear, quartered, cored and roughly chopped 

Top with: another chopped pear, walnuts and a drizzle of honey

Blueberry and almond 

75g fresh blueberries 

½ tbsp lemon juice

½ tsp ground cinnamon

2 tbsp skin-on, roasted almonds, roughly chopped

Top with: a handful of blueberries, drizzle of honey/maple syrup and a few chopped almonds

Chocolate and almond butter

2 tsp cocoa powder

1 tbsp almond butter

1 large date or 2 tsp maple syrup or ¼ mashed banana to go sugar-free

Tips:
Vegan?
Use plant-based milk,  such as oat, plant-based yogurt, such as coconut, and maple syrup for sweetener.

Gluten free?
Just use gluten-free oats.

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