Ingredients for bottom layer;
1 cup old fashioned rolled oats (you may use gluten free if you have an intolerance)
1 1/2 tbsp chia seeds
2/3 cup of unsweetened cashew milk
1 tbsp of maple syrup
1/3 cup cooled down espresso
Ingredients for top layer;
1/3 cup of unsweetened cashew milk
2 shots of espresso (1 each glass)
Maple syrup to taste (I added 1 tsp each glass)
1. In a bowl mix oats and chia seeds. Stir in the milk, maple syrup and coffee and combine well.
2. Transfer mixture into an airtight container and refrigerate overnight.
3. In the morning froth milk in a milk frother machine or heat up in a small pot over medium-high heat for 5 minutes and froth with hand frother.
4. Transfer overnight oats into two glasses. Top off with some extra coffee, maple syrup and milk foam.
Cristina for Peas and Peace