Oats work at anytime of the year, but there is something about the combination of apple and cinnamon that feels especially comforting in those colder months. Even better, it’s a make-ahead meal you can prep in advance.

My overnight oats are creamy, sweet and perfectly balanced, using simple pantry style ingredients, ideal for using up what you already have.

Ingredients: 

• 100g oats
  
• 20g chia seeds
  
• 1 medium apple, shredded 
  
• 2 tbsp maple syrup
  
• 300ml unsweetened almond milk (or milk of choice)
  
• 1 tsp ground cinnamon
  
• 1/8 tsp nutmeg
  
• Pinch of salt 
  
• 2 tbsp almond butter (or nut butter of choice)
  

Compote: 

• 1 medium apple, diced into bite-sized chunks
  
• 2 tbsp water
  
• ½ tsp ground cinnamon
  
• Pinch of nutmeg
  

Method: 

1. Add the oats, chia seeds, shredded apple, maple syrup, milk, cinnamon, nutmeg and salt to a bowl and stir well. 
   
2. Divide into two containers and refrigerate overnight. 
   
3. I recommend making your compote the next day (although it can be made at the same time as your oats). Add all compote ingredients to a small non-stick frying pan and cook, covered, over a low to medium heat for 8-10 minutes until soft. 
   
4. Leave to cool slightly, then divide between your oats and drizzle with almond butter. 
   

Top Tip: 

It will look like you have added too much liquid to your porridge mixture, however, this will thicken overnight.