Coffee & Chocolate Overnight Oats

Another make ahead recipe where all the dry ingredients can be measured and combined before you even hit the road. The night before it’s a simple task of making a shot of espresso and adding the oat milk. For the espresso shot, I use an instant espresso powder for convenience. No faffing with coffee filters here. This is one of my go to breakfasts before a long day hike. In my world, all hikes start with coffee and chocolate! 

Yield

1 hungry hiker (or 2 smaller portions)  

Ingredients list

½ Cup (approx 56g) quick oats 

1 Tablespoon chia seeds 

1 Tablespoon cocoa powder

2 medjool dates

3oz espresso shot (1 teaspoon instant espresso powder)

¼ cup (35g) hazelnuts

¾ cup oat milk (175msl), or other non dairy milk 

Plain Greek yogurt, or non dairy yogurt to serve

Method 

Chop the hazelnuts and dates and combine with the oats, chia seeds and cocoa powder. 

Make a 3oz shot of espresso. 

Mix the espresso and oat milk with the oats, and leave in the fridge overnight. 

Enjoy the next day with a spoonful or two of yogurt. Happy Trails!