September is back to school! Here’s another great recipe for those of us who need to get up and go – an easy on-the-move breakfast and coffee rolled into one! Oh, and there’s chocolate!
You can make a few jars at once to save time, and they last in the fridge for a couple of days. Here’s what you need to do –
Brew 2 shots espresso or a ½ cup double strength coffee (try our Wild Espresso or a medium roast Central American coffee). Allow the coffee to cool.
In a pint-size (or larger) mason jar, combine the coffee with:
1 cup milk of choice
1 cup rolled oats
1 tbsp cocoa powder
2 tbsp honey or maple syrup
2 tbsp mini chocolate chips
Attach the lid tightly and shake very well. Place in refrigerator overnight (or at least 8 hours).
Open in the morning and enjoy! If you have time – add some yummy toppings like coconut flakes or walnuts. Enjoy!