Every year in January our extended family gathers at the beach for breakfast to remember my Grandad on his birthday.

It’s always a bring and share affair; fruit, savoury muffins, bacon and eggs, pancakes … And I’m pretty well not allowed to attend without bringing some form of fruity overnight oats.

This is the one I took this year.

It’s a super simple way to make a delicious, filling, summer breakfast when you are short on time in the mornings (ok – so every morning then?!).

• 2 cups rolled oats
• 2 cups unsweetened almond milk (or other milk of choice)
• 1 tsp ground cinnamon
• 1 large very ripe green pear, grated
• 1 pomegranate, seeded
• 6 medjool dates, quarted
• Small handful of dry roasted almonds (or sunflower seeds), roughly chopped
• 1 heaped tbsp each pumpkin seeds and hemp seeds
• Several mint leaves, torn

Place the oats, milk and cinnamon in a bowl and mix together. Cover and place in the fridge over night, or for at least 2 hours.

In the morning, fluff up the oats with a fork, then grate the pear and stir it though.

Top with the fruit, nuts and seeds and then mint and serve.

Add a spoon of your favourite yoghurt (dairy, soy or coconut) if you’d like too.

Serves 8

Enjoy 🙂