CAFÉ DE OLLA OVERNIGHT OATS

In a small bowl or jar, combine the milk and instant coffee granules and stir until the coffee is mostly dissolved. Add the oats, Greek yogurt, piloncillo, vanilla, cinnamon, salt, and chia seeds, if using. Stir until thoroughly combined. Cover and refrigerate for at least 6 hours or overnight. When ready to serve, stir the oats until creamy. If the mixture is thicker than desired, stir in 1 to 2 tablespoons milk. Top with sliced banana and chopped pecans. Garnish with ground cinnamon.