CHOCOLATE ESPRESSO OVERNIGHT OATS

BY NOURISHING AMY

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