You’ll love these chocolaty maple espresso overnight oats, topped with creamy yoghurt and strawberry coulis. Rich, creamy and wholesome, they’re incredibly easy to prepare and make the perfect make-ahead breakfast for busy mornings.
Ingredients
Maple Espresso Overnight Oats
- 80ml espresso, cooled
- 100ml milk
- 100g Greek yoghurt, plus extra for serving
- 1 tsp vanilla bean paste
- 2 Tbsp Pure Maple Syrup, Amber Rich, plus extra for drizzling
- 1 Tbsp chia seeds
- 100g rolled oats
- 1 Tbsp cocoa powder
Strawberry Coulis
- 250g strawberries, hulled and halved, plus extra for serving
- 3 Tbsp Pure Maple Syrup, Amber Rich
- 1 Tbsp lemon juice
Instructions
- Start by making the maple espresso overnight oats. Mix together all the wet ingredeints in a jug.
- Add the dry ingredients to a large bowl, then pour the wet ingredients over this and mix well. Cover with cling film and place in the refridgerator overnight.
- Next, make the strawberry coulis. Add all the ingredients to a saucepan and place over a medium heat. Use a wooden spoon to mash all the fruit and cook for 8 – 10 minutes.
- Blitz the fruit and run through a fine sieve to strain. Set aside to cool and refridgerate.
- The following day, assemble into serving dishes. Layer the maple espresso overnight oats with yoghurt , strawberry coulis and then top with more yoghurt, fresh strawberries and a drizzle of maple syrup.