Chocolate Caramel "Shell" Overnight Oats
๐ ๐ฐ๐ถ ๐ธ๐ช๐ญ๐ญ ๐ฃ๐ฆ ๐ข๐ฅ๐ฅ๐ช๐ค๐ต๐ฆ๐ฅ ๐ต๐ฐ ๐ฐ๐ถ๐ณ ๐ฑ๐ณ๐ฐ๐ต๐ฆ๐ช๐ฏ ๐ฐ๐ท๐ฆ๐ณ๐ฏ๐ช๐จ๐ฉ๐ต ๐ฐ๐ข๐ต๐ด ๐ณ๐ฆ๐ค๐ช๐ฑ๐ฆ ๐ฐ๐ฏ๐ค๐ฆ ๐บ๐ฐ๐ถ ๐ต๐ณ๐บ ๐ช๐ต! ๐๐ธ๐ช๐ฑ๐ฆ ๐ง๐ฐ๐ณ ๐ต๐ฉ๐ฆ ๐ค๐ณ๐ข๐ค๐ฌ! ๐โฃ
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๐๐ฏ๐๐ซ๐ง๐ข๐ ๐ก๐ญ ๐๐๐ญ๐ฌ: โฃ
50g Rolled Oats โฃ
1 Scoop ofย Applied Nutritionย ISO-XP Chocolate Caramel โฃ
250ml Almond Milk โฃ
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๐๐ก๐จ๐๐จ๐ฅ๐๐ญ๐ ๐๐๐ซ๐๐ฆ๐๐ฅ ๐๐ก๐๐ฅ๐ฅ: โฃ
1.5 tbsp Cocoa Powder โฃ
2 tbsp cold water โฃ
1.5 tbsp Low-Cal Salted Caramel Syrupโฃ
1 tsp melted Peanut Butter โฃ
1 Biscoff Biscuit crushed โฃ
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๐๐๐ญ๐ก๐จ๐ โฃ
1. Mix your Chocolate Caramel Shell ingredients together except the peanut butter and biscuit and set aside. โฃ
2. Place your oats in a bowl and add almond milk, microwave for 2 minutes.โฃ
3. Stir in your ISO-XP until fully combined. โฃ
4. Spread your Chocolate Caramel Shell mixture on top evenly. Then melt peanut butter for 10 seconds and drizzle on top, followed by your crushed biscuit.โฃ
5. Leave in the fridge overnight. In the morning take out, crack and dig in! ๐โฃ