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Export 10 ingredients for grocery delivery
Step 1
Heat the oven to 180°C.
Step 2
Tip the instant coffee into a small heat-proof measuring jug and add the boiling water, mixing well.
Step 3
Add the oats, half the yoghurt, cocoa powder, coffee, maple syrup, protein powder (if using), milk (any will work), vanilla and salt to a bowl. Mix well and set aside. If your protein powder thickens things too much, add a splash more milk to loosen.
Step 4
Tip the hazelnuts onto a baking tray and roast for 12–15 mins until golden and fragrant. Let them cool, then roughly chop.
Step 5
In a separate bowl, mix the remaining Greek yoghurt with the Nutella until smooth.
Step 6
Spoon the oats into jars or containers. Top with the Nutella yoghurt and scatter over the hazelnuts. Dust with a little extra cocoa powder, if you're feeling fancy.Chill overnight, ready to grab for breakfast tomorrow.
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