Overnight Oat Pots

I'm always on the hunt for exciting breakfast recipes. There's only so many times you can sit at your desk at work and eat toast or porridge and this is a great way to spice things up. I first saw a recipe for Overnight Oats on Cat's blog Outside Beauty, Inside Health way back in 2013 and I've been experimenting with flavour combinations ever since.

This particular recipe is pomegranate and coconut but peanut butter and banana is also one of my favourite combos. You can do pretty much whatever you want with this recipe, just use the base oat, milk, yoghurt recipe and then add a scoop of this and a scoop of that. Easy, peasy.

What you'll need:

• 3 tablespoons of oats
• 3 tablespoons of natural organic bio live yoghurt
• 3 tablespoons of milk
• 1 tablespoon of dessicated coconut
• A handful of pomegranate seeds

(Makes 1-2 portions)

Scoop the oats into a jar, an old jam or chutney jar is perfect, then add the yoghurt and milk. Screw the lid on tight and give it a good shake until everything is combined. Put a frying pan on a medium heat and add the coconut. Stir continuously until light brown and toasted. Add to the oat mix and stir. Ideally at this point your jar would be two thirds full. Stuff the rest of the jar with the pomegranate seeds and leave in the fridge overnight.

Voilà!