Coffee and Banana Overnight Oats
Coffee and Banana Overnight Oats
Course: Recipes, StarterServings
4
servingsINGREDIENTS
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
Directions
- 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.Â
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.Â
- 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!Â
serve with:
- Coffee!
Shop the Ingredients
-
Dairy Alternatives
Podmylk Oat Mylk – 500ml (Returnable Glass Bottle) (Order by 10pm,Next Day Afternoon Delivery)
KShs 409 -
Dairy Alternatives
Podmylk Almond Mylk – 500ml (Returnable Glass Bottle) (Order by 10pm,Next Day afternoon Delivery)
KShs 639