If you are need in of some sweet and wholesome breakfast inspiration then this is the recipe for you.
We always have a batch of chocolate milk made up to make hot and cold chocolate drinks, smoothies and overnight oats.
We like to use oat milk to create our chocolate milk as it has a sweeter flavour than other milks and works really well with dark chocolate.
The quality of the chocolate is very important when baking with chocolate. Look at the ingredients - good chocolate will have very few ingredients. Our dark chocolate contains 3 ingredients - cocoa mass, cocoa butter and sugar. It will melt properly, it will be easy to work with, it will look glossy and rich and taste amazing.
For our overnight oats we use Flahavans jumbo oats, they keep their structure and shape when soaked, like a hob nob in a cup of tea ;)
Double Chocolate, Banana and Tahini Oats
Bean and Goose Chocolate
This recipe gives a double chocolate hit as it uses chocolate milk for the overnight oats and a bittersweet dark chocolate shell to top the delicious creamy filling.
100g Milk of your choice
30g Bean and Goose classic hot chocolate
1 Tbsp Tahini and some extra to drizzle
1 Tsp of Sweetener
50g Irish jumbo oats
1 Banana roughly mashed
2 Tbsp Greek or natural yogurt
40g Bean and Goose 62% dark baking chocolate
If you have a hot chocolate or milk frother, put the milk followed by the hot chocolate and tahini into the frother and press start. To make in a saucepan, add the milk, hot chocolate and tahini to the pan and gently bring to the heat. Do not boil, heat until the chocolate has melted.
Leave to cool.
Once cool, put oats, chocolate milk and sweetener in a Kilner jar or glass and stir.
Mix together the banana and yogurt and layer on top of the oat mixture.
Slowly melt the baking chocolate over a double boiler or in the microwave.
Gently pour the chocolate over the yogurt layer and drizzle with extra tahini.
Put in fridge until the chocolate layer is set - about 2 -4 hours.
Prepare the night before and take out of the fridge 30 mins before serving to make it easier to crack through the chocolate shell layer.