My old camp routine when I was doing something like the TGO Challenge, out in the Lakes, or Brecon Beacons, used to see me brave the elements to answer the call of nature. Followed by breaking camp and going on my way. So I could easily be hiking by 6am or 6:30am. Rarely would I go back to sleep or have a leisurely breakfast and brew before breaking camp.

Often all I’d have as I set off would be some Jolt gum to give me a caffeine hit.

I wouldn’t stop for breakfast and brew until around maybe 8:30 or even 9am. I’d find a spot to rest, breakout the cooking kit and get a brew made. Breakfast would be maybe a cold pop tart, or muesli bar of some kind.

Back then I’d never even heard of overnight oats. It was working at Huntingdon Regional College (now no longer as it swallowed up in a merger of colleges) when I first come across overnight oats. My then line manager Venessa used to bring them in for her breakfast.

Thinking about it, with a vegan colleague/friend I got exposed to one or two new food experiences whilst there.

But it wasn’t until I left that I first made my version of over night oats.

This is what I put in my overnight oats. You will notice I don’t list quantities. Everything is based around how much oats I am using. Then I judge the rest by eye.

• Oats
• Raisins
• Sultanas
• Chai seeds
• Dried cranberries
• Diced Dehydrated Dried Apple Flakes
• Dried Goji Berries
• Dried Sweetened Blueberries
• Sun Dried Sour Cherries
• Sweetener of some kind, ones I’ve used in past sugar, agave nectar, and honey
• Pinch of salt
• Sweet cinnamon

To make this into a recipe that can be used out on the trail (that sounds so pretentious) instead of adding regular milk and letting it soak overnight in the fridge. I use powdered milk, and add water.

When making this for the next morning I usually add roughly the same amount of water/milk (maybe a little bit more) as I have dried ingredients. Give it a good stir, and put the lid on. After a couple of hours I might add a little bit more liquid or check in the morning adding more liquid to get a consistency I like.

As you can see from the list of ingredients I like my over night oats to be fruity and a mixture. I love the texture that the chai seeds add.

The container I’m using is a Vadasz garlic & dill sauerkraut container that holds 400g of said product. My overnight oat portions fill approximately half of the container.

The nice thing is about repurposing this container is I get to eat the original contents first. So well worth the nearly £4 I paid for it.