Overnight Oats

with cranberries, almonds and vanilla

This breakfast could not be quicker to prepare in advance, and can also be made up in lunch boxes if you prefer to eat breakfast at your desk. It’s very easy to adapt it to whatever dried fruit or nut options you have in the store cupboard, and the simple combination of good quality vanilla with oats, fruit and milk makes it a winning dish for first thing in the morning. I like to be generous with the vanilla for extra sweetness.

If you want to make it as a gluten-free option, make sure you use gluten-free certified oats. For some reason, I find some of the gluten-free brand oats tend to absorb slightly less liquid, so I’d suggest reducing the quantity of milk by 40ml and then checking to see if it needs topping up as you go.

During the winter, I also substitute frozen berries sometimes if I can’t get hold of fresh fruit.

Serves 2


  • 65g oats
  • 150ml whole milk
  • 2 tbsp natural yoghurt
  • 35g dried cranberries
  • 30g plain almonds (or pistachios)
  • 1 apple, coarsely grated with core removed
  • ΒΌ tsp vanilla powder (I use Ndali)
  • handful of fresh fruit to serve (e.g. figs, strawberries, blueberries, raspberries, chopped apple)


The evening before, weigh all your ingredients into a medium sized mixing bowl (apart from the fresh fruit). Stir to evenly combine the ingredients, and place the bowl in the fridge overnight to soak.

The next morning, check the absorption and top up with more milk or yoghurt if desired. Serve with fresh fruit and enjoy.