- 40g/1½oz porridge oats
- ½ apple, grated or finely chopped
- small handful pecans, chopped
- 150ml/5fl oz milk or soya milk
- ¼ tsp ground cinnamon
- 1 tbsp date butter (see below)
- 100g/3½oz dates, finely chopped
- 3 tbsp boiling water
- pinch ground cinnamon
- For the date butter, put the dates in a heatproof bowl and slowly add the boiling water. Mash the dates using a fork to make a creamy paste. Stir in the cinnamon. Set aside to cool.
- For the overnight oats, put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture for 30 seconds to release the aromas and flavours.