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
Directions
- 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.
