• Combine the oats, chia seeds, vanilla sugar, cocoa powder, syrup, salt, yoghurt and coconut milk in a bowl.

  *Read about choosing your coconut milk and how to proceed in the section below :)
• Stir well, cover with a lid and chill in the fridge for at least 2-3 hours, or preferably overnight.
• Before serving, top your overnight oats with coconut flakes, chocolate sauce (sugar-free if you like) and/or cacao nibs.

  *If the oats have set too firmly, simply loosen them with a splash of milk, a little extra yoghurt or similar. How firm they turn out depends entirely on which coconut milk you use.

*Choosing coconut milk - how to proceed with the different types

• If you use a rich, creamy coconut milk, you can leave out the yoghurt/skyr and add 150 ml low-fat milk instead.

  The rich, creamy coconut milk makes the oats soft and wonderfully creamy, so the yoghurt is not needed.

  *I always use coconut milk from Grøn Balance (a Danish supermarket own brand) — it is excellent in both flavour and consistency.
• If you use a light coconut milk, I recommend using skyr or Greek yoghurt in the quantities given in the recipe. That will ensure your oats turn out lovely and creamy.

  *If the oats are too thick after a night in the fridge, you can loosen them with a splash of milk.
• If you use a coconut milk that separates into layers — that is, the classic tin with a thick creamy layer on top and a thin, watery liquid underneath — you have two options.

  You can use only the creamy layer from the top, skip the skyr/yoghurt and top up with milk instead. Use about 150-200 ml milk, depending on how much of the creamy coconut part there was in the tin.

  Or you can use the creamy part from the top and top up with the thin coconut water from the bottom of the tin.

  Which you choose is entirely up to you — experiment and see what you prefer.

Overnight oats – keeping and tips

• Overnight oats keep for 4-5 days in the fridge, provided all the ingredients are fresh.

  I think they are best within the first 2 days, and since they are so quick to make, I never make more than 2 days' worth at a time.
• I recommend using jumbo rolled oats — they give the oats a really pleasing texture and bite. Ordinary porridge oats can, for my taste, turn a little too mushy, but that is of course a matter of personal preference.
• You are free to use whichever milk you prefer, and the same goes for the yoghurt.
• Top your overnight oats with something crunchy — nuts, granola or similar; it makes a lovely contrast to the soft, creamy oats.