Banana, blueberry and cashew overnight oats

These baked oats are based upon Ella Grace Denton's overnight baked oats. I added cashew nuts to the top of mine which added a crunchy element to the creaminess of the banana, blueberries and oats and I didn't leave them to soak overnight.

They're pretty much perfect any day of the week, but particularly good on a Sunday because you just have a little bit more time to allow for baking. The quantities allow for 2 bowls of overnight oats - either one for you to save for Monday morning as a treat, or to share and make someone's day.

For 2 portions of baked banana, blueberry and cashew oats you will need:
1 banana
A handful of blueberries
1 and a half mugs of oats
1 mug of milk
A squeeze of honey
A handful of broken up cashew nuts

Preheat the oven to 180C

Chop the banana and lay across the bottom of your dish. Throw in all but a few blueberries into the bottom too (save a few to decorate the top!)

In a separate bowl or jug pour in your oats, milk and a squeeze of honey and mix all together. Pour this over your fruit and adorn the top of the oats with the left over blueberries and the broken cashews.

Bake in the oven for 25 minutes, or until the top is starting to golden and the beneath is bubbling.

Dish up into bowls and dig in.

You can add different fruits to the base of the oats, different nuts to the top, serve with a dollop of yogurt…the choice is yours!

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