CHOCOLATE ESPRESSO OVERNIGHT OATS

Ingredients:

For the chocolate layer - 

• 40g Fabalous Crunchy Hazelnut and Cocoa Spread 
• 200-240ml plant-based milk 
• 1 tbsp chia seeds 
• 2 tbsp thick dairy-free yoghurt 
• 60g oats 

For the espresso layer -

• 1 heaped tsp coffee/espresso granules 
• 200ml plant-based milk 
• 1 tbsp chia seeds 
• 1 tbsp maple syrup 
• 2 tbsp thick dairy-free yoghurt 
• 60g oats 

For serving -

• Extra Fabalous Crunchy Hazelnut and Cocoa Spread, yoghurt, fruit, chopped chocolate, granola 

Method: 

• Make the chocolate overnight oats by adding the spread and the milk to a bowl and whisk until no lumps remain. Now add the chia seeds and yoghurt and whisk again until smooth. Pour in the oats and stir well.  
• Make the espresso layer by adding the coffee, milk, chia seeds, maple syrup and yoghurt to a bowl and whisk until smooth and the coffee dissolves. Now stir in the oats. 
• Store both oats in separate airtight containers overnight in the fridge. 
• To serve, layer the oats in 2 glass jars with more Hazelnut and Cocoa Spread, some yoghurt and top with fruit and extra chocolate or granola. The oats will keep in the fridge for 2-3 days. 

Developped by Nourishing Amy with Fabalous Crunchy Hazelnut & Cocoa Spread