Tip all the ingredients apart from the pecans, yoghurt and honey into a bowl and stir well. Pour the mixture into a sealable container and leave to soak in the fridge overnight.
When you’re ready to eat, toast the pecans in a dry frying pan over a medium heat until smelling nutty, then allow to cool and roughly chop.
Remove the lid from your overnight oats, top with the yoghurt, sprinkle over the toasted pecans and drizzle with honey.
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