Chocolate & Hazelnut Overnight Oats by Indy Power
Quick to prep ahead and chill in the fridge overnight, but you'll want to savour every mouthful
Serves 2|Takes 15 mins
25g of Hazelnuts
100g of Flahavan’s Oats
10g of Cacao Powder
250ml of Plant-Based Milk (Nut or Oat)
20ml Maple Syrup
Optional: Nut Butter
Preheat the oven to 180’C. Spread the hazelnuts out on a roasting tray and roast for about 8 minutes until golden all over. When they’re cool enough to handle, finely chop them.
Add the oats, cacao powder and about 20g of the hazelnuts to a large bowl and mix well.
Pour in the oat milk and maple syrup and mix well.
Divide the mixture into your two jars or bowls. Top with the last of the hazelnuts. Cover and place in the fridge overnight.
Serve as is or with some nut butter on top.