Add the taste of coffee to your breakfast with these mocha hazelnut overnight oats. Made with a blend of oatmeal and jumbo oats and flavoured with cinnamon, coffee extract and dark chocolate chunks.
For the overnight oats
40g Mornflake Stoneground Oatmeal Fine
40g Mornflake Jumbo Oats
10 hazelnuts, roughly chopped
¼ tsp ground cinnamon
½-1 tsp coffee extract
10g dark chocolate chunks
160ml almond milk
Layers
1-2 tbsp coconut yoghurt
1-2 tsp maple syrup
Toppings
Chocolate coffee beans
A few hazelnuts
2 squares of dark chocolate, melted
To make the overnight oats
To prep the overnight oats, add the oatmeal, jumbo oats, almond milk, roughly chopped hazelnuts, ground cinnamon, coffee extract and chocolate chunks to a Kilner Glass Breakfast Jar. Stir together, screw on the lid and leave in the fridge overnight.
To serve
In the morning remove the overnight oats from the fridge. Drizzle over the maple syrup, then a layer of coconut yoghurt, hazelnuts and a drizzle of dark chocolate.