Dessert for breakfast? Yes please.
Creamy, cooling overnight oats that are delicious, quick and simple to make, perfect to prep for the week ahead and high in protein. A chocolate-coffee oat base layered with maple and vanilla whipped yogurt and finished with a dusting of cocoa powder.
Time to make : 10 minutes + chill time
Servings : 2
Ingredients
80g rolled oats
2 tbsp chia seeds
1 tbsp cocoa powder
120ml fresh coffee
180ml milk (any)
240g Greek yogurt
2 tbsp maple syrup
1 tsp vanilla
Method
In a mixing bowl, mix the oats, chia seeds, cocoa powder, coffee and milk together until combined. Leave to chill in the fridge for at least 3 hours to thicken.
In a seperate bowl, mix the yogurt, maple and vanilla until smooth.
Spoon the chocolate coffee oat base into a jar or serving glass, layer with a few tbsp’s of the maple yogurt. Repeat and finish with a fine dusting of cocoa powder.
Nutritional Information
(per serving)
385 calories
23g protein, 56g carbs, 8g fat
Good to know:
Vegetarian.
To make this vegan, use a dairy alternative milk and yogurt.
Oats are naturally gluten-free but use certified GF oats if this is important for you.
Store in an airtight container in the fridge for up to 5 days.
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