I’m on a bit of a roll at the moment when it comes to trying new breakfasts. I had a pack of raspberries in the fridge that were just on the turn, and decided to give a batch of overnight oats a go.

Raspberry Overnight Oats

Serves 2 

75g rolled oats- I use Quaker 100% Wholegrain rolled oats
120ml milk
120g natural or Greek yogurt
1tsbp flax seeds
1tbsp maple syrup or honey
100g raspberries, plus extra to decorate
small handful pecans, roughly chopped

1 In a medium bowl, mix together the oats, milk, yogurt, flax seeds and maple syrup or honey. Roughly mash in the raspberries, cover and chill for 4 hours, or ideally overnight.

2 To serve, divide between 2 bowls, top with extra raspberries and pecans, if you like.

This is such a simple but delicious breakfast. If you only need one serving, either divide recipe in two or simply make enough for 2 breakfasts. I was sort of hoping that Tom wouldn’t like it so that I could save the extra portion for myself, but sadly it went down rather well.

This will make such a lovely summery breakfast- you could use any combination of berries that you might have. It would also work with frozen berries for a frosty treat. Alternatively, use a flavoured yogurt if you don’t have any fresh fruit on hand. You would probably want to reduce the maple syrup/honey if you use a sweetened yogurt though.

If you’re having people to stay, this would make an impressive make-ahead brekkie for you to whip out, or let them help themselves to.