Combine the Dry Ingredients: In a medium-sized mixing bowl, add the rolled oats, chia seeds, ground ginger, cinnamon, nutmeg, ground cloves, and salt. Whisk them together to ensure the spices are evenly distributed throughout the oats.

Mix the Wet Ingredients: In a separate, smaller bowl or a jug, combine the milk, Greek yoghurt, black treacle, maple syrup, and vanilla extract. What works best for me is to whisk these wet ingredients vigorously for about a minute. This helps the thick treacle dissolve properly and ensures you don't get stubborn clumps later.

Combine Wet and Dry: Pour the wet mixture over the dry oat mixture in the larger bowl.

Stir Thoroughly: Using a spatula or spoon, stir everything together until it's completely combined. Make sure to scrape the bottom and sides of the bowl to incorporate any dry pockets of oats. The mixture will look quite liquidy at this stage, but don't worry, the oats and chia seeds will work their magic overnight.

Portion and Seal: Divide the mixture evenly between two clean jars or airtight containers. I find that 400ml jars give plenty of room for toppings later. Seal the jars with lids.

Chill Overnight: Place the jars in the refrigerator for at least 4 hours, but for the best texture and flavour, leave them overnight (around 8 hours). This gives the oats ample time to soften and absorb the liquid.

Serve: In the morning, give the oats a good stir. If they seem too thick for your liking, you can stir in an extra splash of milk. Add your favourite toppings and enjoy your spiced oats straight from the jar.