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.