part 4 of my spoon being in my pictures
yesterday i made overnight oats preparing for our power to go out but when i woke up it was still on
so i’ll be eating those oats tomorrow and today i’m taking advantage of the fact that the oven works
for some reason i haven’t put coffee in my oats because i think i drink enough already but i’ve come to the conclusion that there’s no such thing as too much coffee
… okay maybe there is but i haven’t found that point yet
hazelnut mocha baked oats:
1/2 cup oats ground into a flour
1/2 tsp baking powder
2 tsp erythritol
1 tsp instant coffee (can use more for a stronger taste)
1 tbs cocoa powder
1 tsp Torani hazelnut syrup
2 tbs apple sauce
1/4 cup almond milk
hazelnut spread
preheat oven to 350f. in a bowl add together all the ingredients except hazelnut spread and mix. again, if you want a stronger coffee flavor, add some more instant coffee or you can use cold brew instead of almond milk.
grease a ramekin and pour in half the batter, add a spoonful of hazelnut spread, and top with the rest of the batter.
bake for 15-25 minutes. then dig in!
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