Ingredients
2
2 servings
- •1 cup quick cooking oats
- •1 ½ cups Starbucks® Vanilla Frappuccino
- •1 teaspoon maple syrup
- •¼ teaspoon vanilla extract
- •¼ teaspoon cinnamon
- •1 ½ tablespoons chia seeds
- •1 teaspoon ground flaxseed
- •½ teaspoon hemp seeds
- •4 packets Starbucks® Via Instant Espresso, 11-ounce (333 g) packets
- •2 tablespoons sugar
- •2 tablespoons hot water
- •½ teaspoon cinnamon
Instructions
- Make the overnight oats: In a 16-ounce jar, combine the oats, Starbucks® Vanilla Frappuccino, maple syrup, vanilla, cinnamon, and chia, flax, and hemp seeds. Tightly screw on the lid and shake the jar for a few seconds to mix everything together. Refrigerate overnight.
- Just before serving, make the dalgona topping: Add the Starbucks® Via Instant Coffee, sugar, and hot water to a medium bowl. Whip with an electric hand mixer on medium speed until light and fluffy, 5–7 minutes.
- Divide the overnight oats between 2 small bowls and top with a dollop of the dalgona topping. Finish with a sprinkle of cinnamon.
- Enjoy!
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