Coffee and Banana Overnight Oats

INGREDIENTS

35g mixed seeds (linseed, pumpkin seed and sunflower seed)
120g rolled oats
500ml milk or mylk
75g almonds, roasted and chopped
30g sultanas or raisins
1 tblsp raw honey
80ml Spring Valley espresso or medium roast coffee, brewed
Sliced banana and Olkerii chia seeds

 

METHOD

Place the mixed seeds, oats, milk or mylk, almonds, sultanas and honey in a large bowl and stir well to combine. Cover and refrigerate for 6 hours or overnight. Add extra almond milk to loosen the mixture. Divide between bowls. Make your coffee – start by pouring hot water into the French Press to warm it up. Then boil the water, and allow it to get to 86°C before stirring in 2 tblsp of coffee grounds. Give it a good stir and then wait for 4 minutes before pressing down the filter. Cut the bananas length ways and fry for a short period in butter, to soften. Top the oat mixture with the extra roasted almonds, extra honey, fried bananas and chia seeds, and pour the coffee over to serve. Ensure there is a cup of coffee alongside to get the extra caffeine kick! Serves 4.

 

Serve with coffee!

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