It’s the classic overnight oats, served with a double dose of chocolate. What more could you want? Oh yes. Toasted hazelnuts. Perfection. Autumn in a bowl right there for you. Thanks Manu (Manu’s Kitchen) for this one.
ingredients: (Serves 1)
1 330ml Rebel Kitchen Chocolate Mylk
1 Cup Gluten Free Rolled Oats
5 Squares of 80% Dark Chocolate or 1/4 Cup Chocolate Chips
1 Handful Toasted Hazelnuts, roughly chopped
1. Pour the oats in your breakfast bowl of choice. Pour in your Chocolate Mylk until it just covers the line of the oats.
2. Do this before bed and leave it till morning or wait at least 20 minutes to eat it.
3. When you’re ready to eat it, melt the chocolate with a teaspoon of hot water in the microwave for 30 seconds at a time until melted. Toast the hazelnuts in the oven for 10 minutes and crush lightly with a knife.
4. Drizzle the oats with lots of chocolate, sprinkle with chopped strawberries and toasted hazelnuts.