Over the winter, i'm all about porridge. Warm, comforting and filling, porridge is spiked with nostalgia for dark school mornings, eaten in snatched mouthfuls between pulling on uniforms straight from the radiator and frantically packing up our bookbags.
Overnight oats is the summer-dweller's porridge. Just as filling, this version is cool, fresh and fruity, and perfect for sunny summer mornings. It's also one of those beautiful foods that's virtuous but tastes indulgent, an accolade which I do not award lightly.
This little mix takes just minutes to whip up, and is so simple that I actually feel a little ashamed posting a 'recipe'.
I promise you, once you Bircher, you'll never go back. These quantities will serve 2 hungry eaters, and can be dairy-ed up if you're that way inclined.
200g rolled oats
200g soya milk
150g vanilla soya yogurt
80ml fruit juice
1 tbsp maple syrup
Put the oats, milk, juice and syrup into a large bowl. Stir until the oats are well coated. Crush half of the raspberries with a fork, then add to the mix and stir. Cover with cling-film, and put in the fridge overnight.
When you're ready to eat, add the yogurt and remaining fruit, and dive in.