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Dan Churchill

Mocha Overnight Oats

Dan Churchill
PREP 15 MIN
COOK NONE

DF

EF

GF

NS

VE

V

Number of servings
2
Ingredients

2 tsp instant coffee plus extra for dusting (optional)

14 cup (65ml) water boiling

1 tbs crunchy natural peanut butter (or other nut butter)

34 cup (190ml) milk, reduced fat (or dairy-free alternative)

12 cup (60g) chocolate protein powder (or vanilla protein powder and extra 1/4 cup cocoa)

12 cup (50g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)

1 pitted medjool date finely chopped

pinch of salt

Methodbased on 2 servings
1

Dissolve coffee in boiling water, add peanut butter, mixing well to combine.

2

In a medium mixing bowl, combine milk, protein powder, oats, chopped date and salt and stir well to combine.

3

Divide chocolate-oat mixture between two glasses or jars and gently swirl through the coffee-peanut butter mixture. Dust with a little extra coffee.

4

Leave to sit for 5-10 minutes or cover and refrigerate overnight for a ready-to-go breakfast.

Nutritional Informationper serving

Energy (kJ)

1402 kJ / 334 cals

Protein

32 g

Fat

10.1 g

Sat. Fat

2.7 g

Carbs

25.9 g

Sugar

11.7 g

Fiber

5.9 g

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