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
1 1/3 cups of Flahavan’s Quick to Cook Steel Cut
2 tsp espresso powder (or instant coffee granules)
2 tsp cocoa powder
2 tsp peanut butter powder
1 tbsp honey
1 1/4 cups of oat milk
1 banana, sliced into slices
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 1/4 cup of hot water, until dissolved. Then, mix in the oat milk.
Add the Flahavan’s 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 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!