One thing I love about winter, is hot oats / porridge in the morning when it's cold outside. With it getting a bit cooler in the mornings, I decided to start experimenting with overnight oats as I'd seen a few Instagram stories about how easy they are. They actually couldn't be any easier! Once you get the quantities right, they are also pretty hard to beat for creaminess and taste.

My absolute favourite thing is that these are made in advance, so in the morning you just grab them out of the fridge and heat if desired. You can actually make several days worth in advance if you like and have a weeks worth of breakfasts good to go. The flavour combo's are also endless and kids love them. This week we have had banana & vanilla, feijoa & pear (feijoa is a fruit found in New Zealand) and peanut butter with banana. All have been great. The recipe I'm sharing with you today is a plain base that you then just add your fruit to it, or have it on it's own, it's great as is.

I suggest saving your jars and use a wider neck if possible.

Versatile recipes are the best, and you can adapt this one to suit your dietary requirements. I make it dairy free (also vegan) by using plant based coconut or almond milk & coconut yogurt, but you can totally make it with full fat milk or yogurt. To make itgluten free, use gluten free oats.

All the ingredients ready to mix - oats, almond milk, coconut yogurt, chia seeds, bananas, maple syrup & vanilla[/caption]

Simple Overnight Oats

1/2 cup rolled oats
2/3 cup coconut or almond milk
2 TBS pain or vanilla coconut yogurt
1 TBS chia seeds
1 TBS pure maple syrup
Protein Powder (optional)
Vanilla essence

For Banana & blueberry: add 1/2 chopped banana and a sprinkle of blueberries
For Feijoa & Pear: add 1/4 pear chopped and flesh of 2 feijoa's
For Peanut Butter & banana: add 1/2 chopped balance + 1 TBS peanut butter

Place all ingredients in a bowl or straight into the jar and mix. Place in fridge to set for at least 4hrs.