Preparing your oats the night before lets you start the day with an easy morning. These creamy oats combine fresh fruit, crunchy hazelnuts and warming stem ginger for a super-quick tasty breakfast.
- In a bowl, mix the oats, yogurt, milk, stem ginger and syrup until well combined. Divide the mixture between 4 bowls (or sealable jars if taking to work), then top with the peaches and blueberries. Cover and chill in the fridge overnight.
- The next day, remove from the fridge and scatter 1 tsp hazelnuts over each to serve. The oats will keep in the fridge, without the fruit and nuts, for up to 3 days.
Flavour twist: For a chocolate version, swap the ginger for ½ tbsp cocoa powder. Substitute the hazelnuts with 1 square of dark chocolate, finely grated over the top, to serve.
Tip: Use whole rolled oats as they have a lovely creamy texture; instant or flaked oats are smaller and will break down too much.
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