These are the creamiest and best vegan overnight oats I’ve made—and they are so easy. They take five to ten minutes to prepare, and breakfast is ready when you wake up in the morning. Choose any of the three variations here, or make this recipe with your favourite flavours. The oats will keep for two to three days in the fridge so they are a great choice for meal prep and for on-the-go breakfasts.

INGREDIENTS – Serves: 2 | Time: 10 minutes plus overnight soaking

For the Overnight Oat Base

• 1 cup (100 g) oats

• 2 tablespoons (22 g) chia seeds

• ½ cup (120 g) coconut or another thick, dairy-free yoghurt

• 1–1½ cups (240 –360 ml) plant-based milk

• 1 teaspoon vanilla extract

For the Strawberries-and-Cream

• 1 cup (160 g) chopped strawberries, plus extra to serve

• 2–4 tablespoons (30–60 g) coconut yoghurt

For the Mocha Caramel

• 2 tablespoons (11 g) cacao powder

• 2 teaspoons (4 g) espresso powder or 2 shots of cooled espresso

• 2 tablespoons (30 ml) maple syrup, divided

• 3 tablespoons (48 g) peanut butter

• A pinch of salt

• 2–4 tablespoons (30–60 g) coconut yoghurt

• 1 tablespoon (9 g) chopped peanuts

• 1 tablespoon (5 g) coffee beans, for decoration

STRAWBERRIES & CREAM OATS

1. In a mason jar, stir together all the base ingredients. Start with 1 cup (240 ml) of milk; add more, as needed. Gently stir in the strawberries.

2. Cover and leave overnight in the fridge.

3. Serve the oats layered with yoghurt in two jars. Top with more strawberries.

MOCHA CARAMEL OATS

1. In a mason jar, stir together all the base ingredients with the cacao powder, espresso powder, or cooled espresso, and 1 tablespoon (15 ml) of maple syrup. Start with 1 cup (240 ml) of milk; add more as needed.

2. Cover and leave overnight in the fridge.

3. To make the caramel sauce: In a small bowl, stir together the peanut butter, 1 tablespoon (15 ml) of maple syrup, and salt.

4. Serve the oats layered with yoghurt and caramel sauce in two jars. Top with some peanuts and coffee beans.

For the Chocolate Coconut

• 2 tablespoons (10 g) dried coconut

• 2 tablespoons (22 g) cacao nibs, plus extra to serve

• 3 tablespoons (48 g) peanut butter

• 1 tablespoon (15 ml) maple syrup

• 1 teaspoon cocoa powder

• A pinch of salt

• 2–4 tablespoons (30–60 g) coconut yoghurt

• 1 tablespoon (4 g) coconut flakes

CHOCOLATE COCONUT OATS

1. In a mason jar, stir together all the base ingredients with the dried coconut and cacao nibs. Start with 1 cup (240 ml) of milk; add more as needed.

2. Cover and leave overnight in the fridge.

3. To make the chocolate sauce: In a small bowl, stir together the peanut butter, maple syrup, cocoa powder, and salt until smooth and sticky.

4. Serve the oats in two jars layered with yoghurt and chocolate sauce. Top with flaked coconut and extra cacao nibs.

Nourishing Vegan Every Day by Amy Lanza, £19.99 Fair Winds Press. Photography Amy Lanza