- Add 4 or so raspberries to each jar and add 1 tsp maple syrup. Mash with a muddler.
- Whisk together the coffee, cocoa, 3 tbsp maple syrup, milk and vanilla essence.
- Add 1 cup oats to the raspberry-filled jars, then add 3/4 cup of the coffee mix.
- Screw on the lid and refrigerate overnight.
- Top with a few more raspberries, 1 tbsp of greek yoghurt, a few hazelnuts and a little more maple syrup (if you fancy).