• Combine the oats, chia seeds, vanilla sugar, cocoa powder, salt, maple syrup or honey, yogurt and milk in a bowl and stir well. Cover with a lid and refrigerate for at least 2-3 hours – but ideally overnight.

  You can also mix the ingredients directly in 2 serving glasses or jars with lids – make sure there is enough room for the topping the next day. That makes it easy to take with you on the go, or simply to grab a glass in the morning or for a quick lunch.
• Before serving, give your overnight oats a good stir, divide them between 2 serving glasses and top with plenty of fresh berries and a couple of tablespoons of granola.

Worth knowing about overnight oats

• Overnight oats keep for 4-5 days in the fridge – make sure all the ingredients are fresh.

  I prefer to make enough for 1-2 days at a time – they are so quick to stir together, and that way I can vary the flavours.
• I recommend using jumbo oats – they give the porridge a lovely texture and bite. Finer porridge oats can, to my taste, turn a little too mushy – but of course that is a matter of personal preference.