Espresso, Peanut and Chocolate Overnight Oats with Caramelised Banana
Prepare these overnight oats the night before for an effortless but delicious breakfast
Serves 2|Takes 7 minutes
120g Flahavan’s Organic Porridge Oats
2 tsp espresso powder (or instant coffee granules)
2 tsp cocoa powder
2 tsp peanut butter powder
1 tbsp honey
300ml oat milk
1 banana, sliced into 2cm pieces
2 tbsp cocoa nibs
1 tbsp roasted peanuts, roughly chopped
A knob of butter
1 tbsp maple syrup
Mix together the espresso powder, cocoa powder, peanut butter powder and honey with 50ml of hot water, until dissolved. Then, mix in the oat milk.
Add the Flahavan’s Organic Porridge Oats into a large container and pour over the oat milk mixture. Stir to combine.
Place the mixture in the fridge for a couple of hours (or overnight) to soak and swell.
For a quick-fix, simply add the sliced banana and sprinkle the cocoa nibs and chopped peanuts over the bircher mixture.
For a more indulgent breakfast, once the mixture is ready, melt a knob of butter in a small frying pan over a high heat, swirl in the maple syrup and add the banana slices. Cook for a couple of minutes until caramelised. Finally, to serve, spoon the espresso oats into 2 glass jars or bowls and top with the banana, cocoa nibs and a sprinkle of chopped peanuts. Enjoy!