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Coffee Caramel Oats

Coffee Caramel Oats

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.

Cooking Time Overnight
Skill Level Easy
Serves 2

Ingredients

Oats

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

 

Caramel

75g cashews

12 dates, pitted

2 tbsp coconut oil, melted

180ml water

Pinch of salt

Shop the ingredients

Creamy Superfast Oats

Creamy Superfast Oats

4 x 3kg pack
Other pack sizes are available

Add to cart £16.00

Method

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.

Shop the ingredients

Creamy Superfast Oats

Creamy Superfast Oats

4 x 3kg pack
Other pack sizes are available

Add to cart £16.00