Overnight oats are quick and easy and make a tasty and versatile breakfast. You could make a batch to last for a few days and eat them cold from the fridge, or slightly warmed if you prefer. You can use any jumbo oats, but I prefer Jumbo Oats, which are high in fibre and low in saturated fats, making them a really healthy start to your day. In this recipe, I’ve topped mine with White’s Toasted oats triple choc crunch to add crunch but you can use any granola or toasted nuts.

Preparation: 10 minutes
Cooking: None
Serves 1- 2

Ingredients
50g yoghurt – your preference of Greek, natural, almond, coconut or soya
50g Organic jumbo oats
120ml milk, semi-skimmed or plant-based
1 tbsp cocoa powder
Zest and juice of ½ orange
1 tsp vanilla extract
Topping:
2 tbsp White’s toasted oats triple choc crunch or other granola
1 orange, sliced

Method

• Mix all of the ingredients in a medium-sized mixing bowl.
• Spoon into a 450g jar with a tight-fitting lid.
• Close the jar and refrigerate for at least 4 hours (preferably overnight).
• Overnight oats will keep in the refrigerator for up to 5 days.
• When ready to serve, top with the sliced orange and toasted oats/granola.
  
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