Hazelnut Mocha Overnight Oats
Ingredients
- 1 tsp instant coffee
- 15ml boiling water
- 80g oats
- 2 tbsp ground flax seeds / linseeds
- 2 tsp cacao powder
- 160ml milk (of your choice)
- 2 tsp maple syrup
- 1 tbsp full-fat Greek yoghurt
Topping (per portion)
- 1 tbsp full-fat Greek yoghurt
- 1 tsp dark chocolate chips
- 15g hazelnuts, chopped
Instructions:
Dissolve the instant coffee in the boiling water.
In a mixing bowl, combine the oats, flax seeds, cacao powder, milk, maple syrup, Greek yoghurt, and the dissolved coffee.
Mix well until everything is fully combined.
Divide the mixture evenly between two jars or containers.
Pop the lids on and place in the fridge overnight.
In the morning, stir well and serve topped with Greek yoghurt, chocolate chips, and chopped hazelnuts.
Note - This recipe serves 2. Store in the fridge for up to 3 days and add the topping before serving.