The coffee taste combines well with the chocolate and the orange. I ate this as a nice Sunday breakfast. You have to prepare the oats the night beforehand. Therefore you don’t need much time in the morning. The flakes have to well for at least a few hours. You can also prepare this breakfast in something closable like a jar or container so you can take it with you. I used caffeine-free instant coffee myself but other instant coffee works as well.
I tagged this recipe for the the months of April, May and June because the oranges (from Sicily, for most recipes the fruits and vegetables are closer) are then still in season and I like to eat overnight oats in these months. In the colder months I prefer warm oats.
For this recipe you need to do something the night before.
For two persons:
– 8 tablespoons oat flakes
– 20 tablespoons or 150ml (plant-based) milk. I used soy milk.
– 2 teaspoons (caffeine-free) instant coffee
– 2 tablespoons flaxseeds
– 2 tablespoons apple sauce. This makes it sweet.
– 1 piece of dark chocolate. For me this was 12,5 gram but if it is somewhat more or less that does not matter. I used 90% chocolate.
– 150 gram plant-based yogurt. I used almond yogurt because the taste combines well. But if you want the breakfast less decadent, for example for during the week, or you have other yogurt on hand then this is fine as well.
– 1/2 orange
The night before you mix the oats with the milk, coffee, flaxseeds and apple sauce. Put this in the fridge for the night or a few hours.
The next morning you cut the chocolate into pieces and you take the segments out of the orange. Put
1/4rd of the oats in the first glass and then 1/4rd of the yogurt. Repeat this. This way you get layers. Put the chocolate pieces and the orange on top. Then you make the other glass and serve!
