We’ve taken espresso and – don’t tell any Italians we said this – taken it to another level.
With layer upon layer of creamy indulgence, this little pot of coffee oats is sure to tempt even the most traditional Italian.
100g Mornflake Superfast Oats
2 x espresso shots
240ml oat milk
3 tbsp cocoa powder (for mocha flavour, optional)
2 tbsp almond butter
1-2 tbsp coconut sugar, to taste
1 tbsp chia seeds
1 tsp extract
12 dates, pitted
2 tbsp coconut oil, melted
Pinch of salt
Whipped cream, crème fraîche or yogurt for the top (optional)
Put the oats into a bowl and pour over the espresso shots and oat milk. Add in the cacao powder, almond butter, chia seeds and vanilla and stir well. Refrigerate overnight.
To make the caramel, blend together the cashews, dates, coconut oil, water and salt, until you have a thick and smooth caramel.
To serve, layer the oats and caramel into two glasses or jars. Top with a spoonful of caramel and grated chocolate, and even maybe whipped cream, crème fraîche or yogurt!