Figgy nut and date oats recipe
 This fig and date overnight oats recipe finds itself on repeat in my house in Ramadan, particularly at suhoor, the dawn pre-fast meal. Slow-release energy from the oats, figs and dates is really critical in Ramadan and the addition of fibre-dense chia seeds, live gut-loving yoghurt and nutrient-filled nuts and seeds makes this recipe a complete winner. Each serving (excluding tahini and molasses) provides 724 kcal, 21g protein, 92g carbohydrate (of which 58g sugars), 27g fat (of which 5.6g saturates), 14g fibre and 0.22g salt. 200g/7oz jumbo oats (gluten-free if necessary)2 tbsp chia seeds ½ tsp ground cardamom 4 tbsp natural yoghurt 400ml/14fl oz full-fat milk 1 tbsp roughly chopped hazelnuts 1 tbsp roughly chopped walnuts 1 tbsp roughly chopped almonds 2 tbsp honey 4 tbsp date molasses (optional)4 tbsp light tahini (optional)8 medjool dates, stones removed, roughly chopped 8 dried figs, roughly chopped 4 tbsp pumpkin seeds 50g/1¾oz slivered pistachios, to garnish (optional) 200g/7oz jumbo oats (gluten-free if necessary) 2 tbsp chia seeds ½ tsp ground cardamom 4 tbsp natural yoghurt 400ml/14fl oz full-fat milk 1 tbsp roughly chopped hazelnuts 1 tbsp roughly chopped walnuts 1 tbsp roughly chopped almonds 2 tbsp honey 4 tbsp date molasses (optional) 4 tbsp light tahini (optional) 8 medjool dates, stones removed, roughly chopped 8 dried figs, roughly chopped 4 tbsp pumpkin seeds 50g/1¾oz slivered pistachios, to garnish (optional) Method Combine the oats, chia seeds, cardamom, natural yoghurt, milk, and most of the hazelnuts, walnuts and almonds in a large lidded box with the honey. Keep a third of the nuts aside for using as a garnish. Stir everything together really well to combine. Leave in the fridge for at least 4 hours, or ideally overnight, so that the mixture can thicken. To serve, you can either spoon the oat mixture into 4 bowls. Drizzle over a tablespoon of date molasses and one of tahini, then sprinkle the chopped dates, pumpkin seeds, dried figs and slivered pistachios, as well as the reserved nuts. Combine the oats, chia seeds, cardamom, natural yoghurt, milk, and most of the hazelnuts, walnuts and almonds in a large lidded box with the honey. Keep a third of the nuts aside for using as a garnish. Combine the oats, chia seeds, cardamom, natural yoghurt, milk, and most of the hazelnuts, walnuts and almonds in a large lidded box with the honey. Keep a third of the nuts aside for using as a garnish. Stir everything together really well to combine. Leave in the fridge for at least 4 hours, or ideally overnight, so that the mixture can thicken. Stir everything together really well to combine. Leave in the fridge for at least 4 hours, or ideally overnight, so that the mixture can thicken. To serve, you can either spoon the oat mixture into 4 bowls. Drizzle over a tablespoon of date molasses and one of tahini, then sprinkle the chopped dates, pumpkin seeds, dried figs and slivered pistachios, as well as the reserved nuts. To serve, you can either spoon the oat mixture into 4 bowls. Drizzle over a tablespoon of date molasses and one of tahini, then sprinkle the chopped dates, pumpkin seeds, dried figs and slivered pistachios, as well as the reserved nuts. Recipe tips You can omit the honey and use lower fat milk if you wish, but in Ramadan I add it to ensure my energy needs for the day are met. Jumbo oats are preferred as they are less processed and release their energy more slowly, as well as having a great taste. Date molasses is delicious, but a little treacle would be good in a pinch if you don't have any.