Happy Friday! I did one of those Insta polls the other day asking if you'd want me to share the recipe for the overnight oats I've been making for breakfast recently, and 98% of you said yes! So here it is... including my secret ingredient.

Overnight oats are the perfect summery breakfast, especially with this hot weather we've been having. You can make a batch of them a few days in advance to leave in the fridge and then breakfast is ready to go, saving so much time each morning. Otherwise I'm at risk of reaching for sugary cereals which never fill me up, and are just full of wheat and sugar. We went through a stage of making these overnight oats a few years back and I suddenly remembered them a couple of weeks ago and have been making them ever since. I make two days up at a time for Ben & I. Soaking the oats overnight makes it a summery kind of porridge and means they're more easily digestible, adding the chia seeds makes them swell overnight meaning that they'll keep you fuller for longer and adds so many great nutrients - chia seeds are a real superfood. These pots are full of fibre, protein and you can use whatever milks/yogurt you want - these can be dairy free, then top with your favourite fruit. I make these raspberry flavoured though.

I've adapted this recipe {online here}, changing a few bits up and this is now my recipe;

For each portion {I use a glass to put them in for ease of storing in the fridge}