Banana cocoa crunch overnight oats |
Ingredients
- 40g/1½oz rolled oats (use gluten-free oats if required)
- small handful hazelnuts
- 150ml/5fl oz milk or soya milk
- 1 tbsp maple syrup
- ½ banana, chopped
- 1 tsp cocoa nibs
Method
Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for 7 minutes, until they smell fragrant. Alternatively, toast them in a frying pan. Set aside to cool.
Roughly chop the hazelnuts and put them in a lidded jar. Add the oats. Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge.
To serve, top with more banana and cocoa nibs if you like.
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