All the best bits of a mocha, but in overnight oat form. Plus Nutella. No need to say more, really.
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Serves
6
Instant Coffee
Boiling Water
Oat
Greek Yoghurt
Cocoa Powder
Maple Syrup
Milk
Vanilla Extract
Hazelnut
Nutella
Optional
Protein Powder
Serves
6
Instant Coffee
Boiling Water
Oat
Greek Yoghurt
Cocoa Powder
Maple Syrup
Milk
Vanilla Extract
Hazelnut
Nutella
Optional
Protein Powder
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 180°C.
Step 2.
Tip the instant coffee into a small heat-proof measuring jug and add the boiling water, mixing well.
Step 3.
Add the oats, half the yoghurt, cocoa powder, coffee, maple syrup, protein powder (if using), milk (any will work), vanilla and salt to a bowl. Mix well and set aside.
If your protein powder thickens things too much, add a splash more milk to loosen.
Step 4.
Tip the hazelnuts onto a baking tray and roast for 12–15 mins until golden and fragrant. Let them cool, then roughly chop.
Step 5.
In a separate bowl, mix the remaining Greek yoghurt with the Nutella until smooth.
Step 6.
Spoon the oats into jars or containers. Top with the Nutella yoghurt and scatter over the hazelnuts. Dust with a little extra cocoa powder, if you're feeling fancy.
Chill overnight, ready to grab for breakfast tomorrow.
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