- Pour all the ingredients into a bowl – reserving a few blueberries for decoration – and mix well.
- Decant the oats into two short glasses or two small jars, cover with clingfilm and leave in the fridge overnight.
- In the morning, remove the film, give the oats a stir (if you feel they need a little more milk, you can add it now), top with a dollop of yoghurt and more blueberries.
- Serve and enjoy!
Recipe by Jacqueline Meldrum