coffee and almond overnight oats

  • ⅓ cup (35g) LSA
  • 1 cup (120g) rolled oats
  • 2 cups (500ml) almond milk, plus extra to serve
  • 1 cup (160g) almonds, roughly chopped, plus extra to serve
  • ¼ cup (60ml) maple syrup, plus extra to serve
  • ⅓ cup (80ml) espresso coffee
  • sliced banana and white chia seeds, to serve
  1. Place the LSA, oats, almond milk, almond and maple syrup in a large bowl and stir well to combine. Cover with plastic wrap and refrigerate for 6 hours or overnight. 
  2. Add extra almond milk to loosen the mixture. Divide between bowls. Top with the extra almond, extra maple syrup, coffee, banana and chia seeds to serve. Serves 4.
RATE THIS RECIPE:
Reader ratings (3.00) 32121

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox