A good breakfast or pre-workout snack always makes me feel better in the morning. Typically I eat my oats the traditional way, cooked over the stovetop with milk, water, cinnamon and nutmeg.

Overnight oats, however, are an even quicker way to have oats ready to eat when pressed for time or hurry. There is no need to warm the oats up either, but you can if you want to! The point of leaving them overnight is for them to absorb the milk and flavour. You will get a nice, smooth consistency similar to porridge.

I used old-fashioned rolled oats as that what I had in the pantry, but you'll want these over instant oats if possible, so the overnight oats maintain their integrity and don't end up soggy from the milk.

I took this a step further by transferring the oats to another container and building a parfait (which is a popular way to eat them) with more fruit and the same yoghurt mixed in before, but you can eat them as they are too!

Ingredients

2/3 cup old-fashioned rolled oats

1 teaspoon vanilla extract

1/4 cup fresh mango, chopped + extra for topping

2/3 cup almond milk (or milk of your choosing)

1 cup mango peach almond yogurt (I used two containers from Silk)

2 teaspoons maple syrup

1/2 teaspoon cinnamon

Pinch of nutmeg

1 teaspoon chia seeds

Instructions

Directly in a mason jar, add all the ingredients (but use only 1/2 the yoghurt) and mix until evenly distributed. Place the jar on the fridge overnight. (This serving is for a single person - or two! - So double the recipe accordingly and use multiple jars).

The next morning, get a second jar for each serving when you are ready to build your parfait. Layer the fresh mango, the remaining yoghurt, scooping the oats from the first jar to the second. Finally, top with whipped cream and diced mango. Enjoy!