• Combine the oats, chia seeds, vanilla sugar, salt, yoghurt and milk in a bowl and stir well. Cover with a lid and chill in the fridge for at least 2-3 hours – ideally overnight.

  You can also mix the ingredients in 2 serving glasses with lids – just make sure there is enough room for the topping the next day. That makes it easy to take with you on the go, or to grab a glass in the morning or for a quick lunch.

  Add a couple of tablespoons of syrup, honey or similar if you would like it sweeter. If you top it with raspberry jam, as I do in this recipe, I don't find that necessary.
• Just before serving, top your overnight oats with fresh raspberries, mango, a little raspberry jam if you like, and chopped nuts.

Overnight oats – storage and tips

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

  Personally, I think they are at their 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 oats – they give the porridge a lovely texture and bite. Fine porridge oats can, to my taste, turn a little too mushy – but of course that is a matter of personal preference.
• 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.