20ml espresso coffee
1 cup rolled oats
400ml dark chocolate almond milk
1/3 cup maple syrup
1⁄2 cup chopped pistachios
Handful chopped good quality dark chocolate Benna light yoghurt (natural)
Preheat oven to 180 degrees. Place the milk, coffee, and 1 tbsp maple syrup in a bowl and mix to combine. Mash the banana and add to the bowl, stir in the oats, pistachio, chopped dark chocolate and maple syrup.
Place the mixture in a baking dish and cook for 30 minutes till golden brown.
Serve warm with a heaped teaspoon of light Benna yoghurt.