Overnight oats with banana and cocoa nibs I
Overnight oats with banana and cocoa nibs is the perfect brekfast food. Just stir togehter the night before, let rest in the fridge over night and eat the next morning.
1½ oz. rolled oats
A handful hazelnuts
5 fl. Oz. milk or soya milk
1 Tbsp. maple syrup
½ banana, chopped
1 tsp. cocoa nibs
1. Preheat the oven to 400°F (Gas 6). Place oats and hazel nuts separately on a baking tray. Toast in the oven for about 7 minutes, until they smell fragrant. You can also toast them in a frying pan, separately. Set aside to cool completely.
2. Roughly chop the hazelnuts and put them in a lidded jar. Add the oats and pour over the milk and maple syrup. Top with half a banana and sprinkle with the cocoa nibs. Leave overnight in the fridge.
3. The next morning it is ready to be served with more banana and cocoa nibs on top.
Tip! You can make a bigger batch and store in a lidded, airtight jar about a week.
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