* 100 g rolled (porridge) oats
* 375 ml coconut cream or milk
* 35 g shredded coconut
* a drizzle of honey, or maple or date syrup, to serve
1. Place the oats, coconut cream and coconut in a large jar with a pinch of sea salt. Mix well, then cover and leave in the fridge overnight.
2. Serve with your favourite fruit, nuts and a drizzle of honey.
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My Petite Kitchen Cookbook by Eleanor Ozich (Murdoch Books £16.99). Photography: Eleanor Ozich