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For the overnight oats

40g Mornflake Stoneground Oatmeal Fine

40g Mornflake Jumbo Oats

10 hazelnuts, roughly chopped

¼ tsp ground cinnamon

½-1 tsp coffee extract

10g dark chocolate chunks

160ml almond milk



1-2 tbsp coconut yoghurt

1-2 tsp maple syrup



Chocolate coffee beans

A few hazelnuts

2 squares of dark chocolate, melted


To make the overnight oats

To prep the overnight oats, add the oatmeal, jumbo oats, almond milk, roughly chopped hazelnuts, ground cinnamon, coffee extract and chocolate chunks to a Kilner Glass Breakfast Jar. Stir together, screw on the lid and leave in the fridge overnight.


To serve

In the morning remove the overnight oats from the fridge.  Drizzle over the maple syrup, then a layer of coconut yoghurt, hazelnuts and a drizzle of dark chocolate.

Shop the ingredients

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    Stoneground Oatmeal Fine (Grade 40)