I have to say, I’m pretty terrible at breakfast. When I had an hour commute I used to have the excuse that I didn’t have time, but now I work from home and I’m still just as bad at it. On those good days where I do manage to eat something before midday, it’s because I had made granola in advance or the fruit for my smoothie was already cut up. Usually it turns into brunch, by which point I am on the verge of hangry.x

If you’ve used Pinterest at all in the last few years, you’ve almost certainly seen recipes for Overnight Oats looking all cute in their Mason jars. It does seem like the perfect healthy make-ahead breakfast – and I now know that it is – but I wasn’t always a fan…

My first attempt at overnight oats, or ‘bircher’ muesli was an abject disaster. I think I was still in primary school. I borrowed a kids cookbook from the library, grated an apple and mixed some stuff together. I’m not sure what went wrong, but after one taste of the cold gloopy mess, it all went to the chickens – who loved it, incidentally. It took me quite some time to get back on this particular bandwagon. I suppose we can add it to the long list of foods I hated as a kid but now love.

Last summer I tried making overnight oats again and have been experimenting with different techniques and ingredients ever since. This version with coconut is my favourite by far. Apple juice is a common addition to many recipes but I didn’t like the high sugar content, so I’ve substituted it with coconut water.

I’m also totally obsessed with coconut yoghurt at the moment, which makes this version dairy free. The coconut flavour shines through beautifully and really lends itself to being served with summer fruits – peaches, mango, berries, or whatever your favourites are.

You can also make this in individual servings in a Mason jar, which makes it perfectly portable for those busy mornings when you have to take your breakfast on the run or eat at your desk. Just add half the ingredients below to each jar and give it a really good shake before leaving it in the fridge overnight.

Related: Chia Pudding with Honey Stewed Rhubarb – another great make-ahead breakfast.

Coconut Bircher Overnight Oats (Dairy Free)

Serves 2

• 2 cups rolled oats
• 1/4 cup coconut flakes
• 1 cup coconut yoghurt
• 1 cup coconut water
• 1 small apple, grated
• 1 tablespoon chia seeds, optional
• Summer fruit, to serve

In a medium bowl, stir together the rolled oats, coconut flakes, yoghurt, coconut water, grated apple and chia seeds until all combined. Cover with plastic wrap, pressing it to the surface of the oat mixture so the apple doesn’t oxidize and discolour. Place in the fridge overnight. When ready to serve, divide into serving bowls and top with your favourite summer fruit.