Overnight oats, two ways

Ingredients

• 1 cup (90 g) old-fashioned rolled oats
• 1 cup (240 ml) milk, dairy or any unsweetened plant milk
• 1/2 cup (120 g) plain yogurt
• 1 tablespoon chia seeds (optional, for a thicker set)
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon vanilla extract
• A pinch of fine salt
• 1 small apple, grated or finely diced (apple and walnut version)
• 1/2 teaspoon ground cinnamon (apple and walnut version)
• 2 tablespoons chopped walnuts (apple and walnut version)
• 2 tablespoons natural peanut butter (peanut butter and banana version)
• 1 ripe banana, sliced (peanut butter and banana version)
• 1 tablespoon dark chocolate chips, optional (peanut butter and banana version)

Method

1. Stir the oats, milk, yogurt, chia seeds, maple syrup, vanilla and salt together in a bowl until there are no dry pockets of oats.
2. Divide the mixture between two jars or containers with lids.
3. For the apple version, fold the grated apple and cinnamon into one jar now, so the apple softens overnight and its flavor works through the oats.
4. For the peanut butter version, stir the peanut butter into the other jar, or leave it until morning if you prefer a distinct ribbon through the oats.
5. Cover and refrigerate for at least six hours and up to three days.
6. In the morning, stir each jar and loosen with a splash of milk if the oats have set thicker than you like. Top the apple jar with the walnuts and the peanut butter jar with the banana and chocolate chips just before eating, so the toppings stay crisp and fresh.