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In a bowl, add 200g of porridge oats, 500g natural yogurt, 170ml hazelnut or almond milk, 1 finely chopped ball of preserved stem ginger, and 1½ tablespoons preserved ginger syrup. Mix until well combined.
Divide the mixture between 4 bowls (or sealable jars if taking to work), then top with 410g tinned peaches and 150g rinsed blueberries. Cover and chill in the fridge overnight.
The next day, remove from the fridge and scatter 1 teaspoon chopped roasted hazelnuts over each to serve. The oats will keep in the fridge, without the fruit and nuts, for up to 3 days.
