Overnight Oats

Course: breakfast/brunch Skill level: easy Serves: 2

1 x 400 g pot Nature’s Finest Mango in Juice

80 g (2¾ oz) yoghurt (you can use dairy-free coconut/soya yoghurt if you wish), plus extra to serve 100 g (3½ oz) rolled oats

150 ml (¼ pt) milk (you can use oat, coconut, almond or dairy)

15 g (½ oz) chia seeds

1 tsp vanilla extract

Honey, to taste

To Serve: almonds, pecans or hazelnuts; coconut flakes.

Drain the mango, reserving 1 tablespoon of juice. Place 100 g (3½ oz) of the mango in a food processor with the reserved juice. Blitz until it is a smooth purée. Divide between two pots or jars.

Place the yoghurt, oats, milk, chia seeds and vanilla in a bowl and mix together. Taste, and add a little honey to sweeten if you like.

3 Stir through the remaining mango.

4 Divide between the two pots, place in the fridge and leave to soak and set overnight.

Top with nuts and coconut flakes to serve.