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.

Flahavan's Oats Illustration