Mocha Overnight Oats
PREP 15 MIN•COOK NONE
DF
EF
GF
NS
VE
V
Number of servings
2
2 tsp instant coffee plus extra for dusting (optional)
1⁄4 cup (65ml) water boiling
1 tbs crunchy natural peanut butter (or other nut butter)
3⁄4 cup (190ml) milk, reduced fat (or dairy-free alternative)
1⁄2 cup (60g) chocolate protein powder (or vanilla protein powder and extra 1/4 cup cocoa)
1⁄2 cup (50g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1 pitted medjool date finely chopped
pinch of salt
Dissolve coffee in boiling water, add peanut butter, mixing well to combine.
In a medium mixing bowl, combine milk, protein powder, oats, chopped date and salt and stir well to combine.
Divide chocolate-oat mixture between two glasses or jars and gently swirl through the coffee-peanut butter mixture. Dust with a little extra coffee.
Leave to sit for 5-10 minutes or cover and refrigerate overnight for a ready-to-go breakfast.
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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