| Oats | |
|---|---|
| ¼ Cup | Yoghurt - can use dairy free |
| 1 Tbsp | Maple Syrup (sugar free) |
| 1 Cup | Almond Milk or Milk of Choice |
| 1 Tbsp | Chia Seeds |
| 1 Cup | Oats |
| 30g | Macro Mike Salted Caramel Almond Protein |
| Caramel | |
|---|---|
| 20g | Maple Syrup or Almond Milk |
| 15-20g | Melted Biscoff Spread |
| Ganache | |
|---|---|
| 20g | Caramilk Chocolate (vegan option 15g DF white choc + 5g Biscoff) |
| 35g | Yoghurt - can use dairy free |
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Oats Mix: In a large bowl mix all base ingredients. Place in the fridge for 10 mins to thicken . Once thickened , mix again and divide between 2 small bowls or jars.
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caramel:
Remove the foil off your biscoff jar and place the whole jar in in the microwave for 30 seconds, pour out 15ml into a litre bowl and then mix in maple syrup. Drizzle caramel sauce over the top of the oats. -
Ganache: Melt your chocolate then add in 1/2 tbs milk, mix, then mix in yoghurt. If using coconut yoghurt you can add both to the microwave for 30 seconds , let stand for 15 , then start stirring till you get a thick sauce.
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Top the middle of the oats over the caramel. Place in the fridge over night, grab and go the next day😍 deco- was just for the video , doesn't need it , so yummy as is!
Caramelised Biscuit
Choc Hazelnut & 1 more
