Mocha overnight oats with almonds

Ingredients

For 1 serving

• Rolled oats50 g
• Reduced-fat milk90 ml
• Espresso1
• Nonfat Greek yogurt140 g
• Unsweetened cocoa powder1 teaspoon
• Almonds10 g
• Maple syrup1 teaspoon

Contains: gluten, lactose, nuts,

Method

1. The evening before, make the espresso and let it cool for a few minutes.
2. In a jar with a lid mix the rolled oats with the unsweetened cocoa powder, then add the milk, coffee, Greek yogurt and maple syrup and stir until smooth and lump-free.
3. Close and leave in the fridge overnight.
4. In the morning roughly chop the almonds and toast them in a small dry pan over medium heat for 2–3 minutes until golden and fragrant; stir the oats and top with the almonds.