Overnight pear and ginger baked oats

Overnight oats are so simple yet so satisfying to make - baking them in the morning turns them into a wonderful oatmeal (perfect for when autumn is setting in here in Wales!) I had a load of home-grown pears that my parents had packed me off with after I'd visited last week, Emily brought some stem ginger in syrup into the equation and so these overnight oats were born! The addition of a little of the ginger syrup is magical - we did refer to these as "divine oats", not to sing their praises too much...

To make 4 portions of overnight pear and ginger baked oats you will need:
3 pears
1 and a 1/2 balls of stem ginger, chopped into medium sized pieces
1 and a 1/2 cups of oats - I recommend a chunky oat like Mornflake
1 cup of milk
1 and a 1/2 tbsp ginger syrup
1 tsp baking powder

If you're baking the oats straight away, preheat the oven to 180C

Chop the pears up and pop these and the sliced stem ginger in the bottom of your baking bowl.

Put the oats, milk, baking powder and ginger syrup into a bowl or jug and mix together before pouring atop the fruit.

Leave the oats covered in the fridge overnight and when ready to bake put into the oven (180C) for 35minutes, or until nicely golden on top. Perfect with a cup of OJ or a cappucino (we actually had both...it is Sunday after all!)

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