Description
Freshly brewed espresso + high-flavanol cocoa powder make this an energizing, delicious breakfast.
Scale
Ingredients
- 1 cup whole rolled oats
- 1 1/4 cup cashew milk (or other nondairy milk)
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 3 tbsp maple or agave syrup
- 2 tbsp chocolate nut butter (we used this chocolate tahini spread)
- 1 packet FlavaMix Unsweetened Drinking Chocolate
- 2 tbsp freshly brewed espresso
- 1/4 tsp salt
Instructions
- In a small mixing bowl, whisk together cashew milk, vanilla extract, cinnamon, maple syrup, nut butter, FlavaMix, espresso and salt.
- Pour in oats and stir well to combine.
- Transfer to a glass jar, cover and refrigerate at least 4 hours, preferably overnight. Garnish with fresh berries, shaved chocolate, etc.
Notes
FlavaMix can be substituted with unsweetened cocoa powder.