There is something deliciously satisfying about waking up to a bowl of goodness that you have mixed up the night before and left in the fridge.  I have experimented with lots of different flavour combinations for overnight or refrigerator oats and this is my favourite.  The ginger adds a spicy warmth and the cashew nuts retain just the right amount of bite to give it a great texture.  This amount serves one person for a delicious hearty breakfast any time of the year

4 tbsp rolled oats (the quick cook ones)
1 tsp chia seeds
2 tbsp coconut chips
2 tbsp cashew nuts (unsalted)
1 tsp ground ginger
1/8 tsp salt
2 tbsp crystalised ginger, chopped

Mix all of the ingredients together in a bowl or jar.

Add 3/4 cup of coconut milk.  Mix well and place into the fridge overnight.  It might look like a lot of liquid but it will all be absorbed into the other ingredients.

In the morning, get your oats out of the fridge.  I like to get mine out about 1/2 an hour before I am going to eat it so it comes to room temperature.  It will have absorbed most of the liquid and look like this:

Give it a good mix up and add yoghurt and/or fruit of choice.  I added some scooped out feijoas to mine as they are in season at the moment so I am eating them every chance I get.  Enjoy!

P.S I made mine in my favourite breakfast bowl (which features in a few photos on here).  I got it from Moore Wilsons in 2015 when they had the first Empty Bowls Campaign to raise money for the homeless.  Wellington potters created 850 bowls which were sold for $20 each.  It hasn’t been repeated but it would be great to see it back again.