Hazelnut Lavender Mocha Overnight Oats
Your morning coffee and breakfast in one jar. Stir oats with Hazelnut Lavender coffee, cocoa and a little maple, then let the fridge do the work. Grab a jar and a spoon on your way out.
Your morning coffee and breakfast in one jar. Stir oats with Hazelnut Lavender coffee, cocoa and a little maple, then let the fridge do the work. Grab a jar and a spoon on your way out.
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Why this pairing works
Coffee and cocoa deepen each other's flavor, and hazelnut makes the pair taste like a café mocha. Chia seeds and Greek yogurt make the oats thick, creamy and filling.
Makes 4 jars Prep 10 min + overnight Cook 0 min
Ingredients
- 1 1/3 cups Lavender Ground Coffee (Hazelnut), brewed and cooled
- 2 cups old-fashioned rolled oats
- 1 1/3 cups milk
- 1 cup plain Greek yogurt
- 1/4 cup chia seeds
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Lavender Maple Syrup, or to taste
- 1 pinch salt
- Sliced banana and chopped hazelnuts, for topping
- 1 tsp Lavender Sugar, for sprinkling
Directions
- Whisk the coffee, milk, yogurt, cocoa, maple syrup and salt until smooth.
- Stir in the oats and chia seeds.
- Divide among 4 jars, cover and refrigerate at least 6 hours or overnight.
- In the morning, stir, add a splash of milk if it's too thick and top with banana, hazelnuts and a pinch of Lavender Sugar.
Make it your own
- Make it a vanilla latte version with Vanilla Lavender Coffee and no cocoa.
- Warm a jar in the microwave for 1 minute on cold mornings.
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