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Snickers Overnight Oats

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Snickers Overnight Oats
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INGREDIENTS

1 cup rolled oats
¼ cup Lucky Currants
¼ cup Greek yoghurt
1 tsp vanilla extract (optional)
1 Tbsp maple syrup
1 cup milk of your choice
½ cup Lucky Oven Roasted Almonds, chopped

Almond Caramel
2 Tbsp almond butter
2 Tbsp maple syrup

Chocolate Ganache
30g dark or milk chocolate
40g cream or yoghurt, room temperature

LUCKY NUTS IN THIS RECIPE

Oven Roasted Almonds
Lucky Currants

METHOD

  1. Begin this recipe the night before serving. Add all of the overnight oat ingredients into a small bowl and mix well. Divide into two servings, leaving room at the top for the toppings. Use a spoon to smooth the top. Set aside.
  2. To make the almond caramel, mix together the almond butter and maple syrup in a bowl until uniform. Dollop this mixture evenly between the two serves, sprinkle with chopped almonds. Note: If you want a runnier caramel, microwave for 15 seconds and mix again before topping.
  3. To make the chocolate ganache, add the room temperature cream to a heat proof bowl with the chocolate and melt double boiler style over the stove. Alternatively, melt together in the microwave in 15 second increments, stirring in between. Once ganache looks glossy, whisk together. Pour the ganache over the top of the two serves. Top with more chopped almonds if desired.
  4. Set in fridge overnight. Best enjoyed 30 minutes after being removed from the fridge.

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LUCKY RECIPES

  1. Begin this recipe the night before serving. Add all of the overnight oat ingredients into a small bowl and mix well. Divide into two servings, leaving room at the top for the toppings. Use a spoon to smooth the top. Set aside.
  2. To make the almond caramel, mix together the almond butter and maple syrup in a bowl until uniform. Dollop this mixture evenly between the two serves, sprinkle with chopped almonds. Note: If you want a runnier caramel, microwave for 15 seconds and mix again before topping.
  3. To make the chocolate ganache, add the room temperature cream to a heat proof bowl with the chocolate and melt double boiler style over the stove. Alternatively, melt together in the microwave in 15 second increments, stirring in between. Once ganache looks glossy, whisk together. Pour the ganache over the top of the two serves. Top with more chopped almonds if desired.
  4. Set in fridge overnight. Best enjoyed 30 minutes after being removed from the fridge.
  1. Begin this recipe the night before serving. Add all of the overnight oat ingredients into a small bowl and mix well. Divide into two servings, leaving room at the top for the toppings. Use a spoon to smooth the top. Set aside.
  2. To make the almond caramel, mix together the almond butter and maple syrup in a bowl until uniform. Dollop this mixture evenly between the two serves, sprinkle with chopped almonds. Note: If you want a runnier caramel, microwave for 15 seconds and mix again before topping.
  3. To make the chocolate ganache, add the room temperature cream to a heat proof bowl with the chocolate and melt double boiler style over the stove. Alternatively, melt together in the microwave in 15 second increments, stirring in between. Once ganache looks glossy, whisk together. Pour the ganache over the top of the two serves. Top with more chopped almonds if desired.
  4. Set in fridge overnight. Best enjoyed 30 minutes after being removed from the fridge.