Fancy a change from porridge? Here is an easy, quick, go to breakfast that has the sweetness of coconut with the warmth of ginger and cinnamon and the crunch of hazelnuts, it will set you up for the day ahead.

Ingredients: Serves 2

Overnight Oats

  • 80 grams cup rolled oats
  • 2 tablespoon chia seeds
  • 500 ml cup almond or coconut milk
  • 15 grams shredded coconut
  • 2 tablespoon dried cranberries
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ginger powder

Sticky crumble topping

  • 20 hazel nutsroughly chopped
  • 15 grams  shredded coconut
  • 2 tablespoons maple syrup or honey


  • Before bed, add all the oats ingredients together into a large jar or container and shake. Set aside in the fridge overnight.
  • In the morning, add all ingredients for the sticky crumble to a small saucepan. Place on low to medium heat and stir until all ingredients are well combined and very sticky.
  • Remove the overnight oats from the fridge and stir till smooth. Separate the oats into two bowls or jars. Top off the jars with the sticky crumble and an extra  drizzle of the syrup.

Macros: per serving:

Calories 525

Fat 28.7 grams

Carbs 41.3 grams

Protein 9.4 grams