peach ginger and blueberry oats

Serves: 4

Ingredients:
200g oats
200g low-fat yoghurt
170ml almond milk
1 ball stem ginger from a 350g jar, finely chopped
410g tin sliced peaches in light syrup, drained and roughly chopped
150g pack blueberries
4 teaspoons roasted chopped hazelnuts

Method:
in a bowl, mix the oats, yogurt, milk and stem ginger until well combined.
divide the mixture between 4 bowls (or sealable jars if taking to work), then top with the peaches and blueberries. cover and chill in the fridge overnight. the next day, remove from the fridge and scatter 1 teaspoon hazelnuts over each to serve. the oats will keep in the fridge, without the fruit and nuts, for up to 3 days.