Heat the oven to 180°C.

Tip the instant coffee into a small heat-proof measuring jug and add the boiling water, mixing well.

Add the oats, half the yoghurt, cocoa powder, coffee, maple syrup, protein powder (if using), milk (any will work), vanilla and salt to a bowl. Mix well and set aside. If your protein powder thickens things too much, add a splash more milk to loosen.

Tip the hazelnuts onto a baking tray and roast for 12–15 mins until golden and fragrant. Let them cool, then roughly chop.

In a separate bowl, mix the remaining Greek yoghurt with the Nutella until smooth.

Spoon the oats into jars or containers. Top with the Nutella yoghurt and scatter over the hazelnuts. Dust with a little extra cocoa powder, if you're feeling fancy. Chill overnight, ready to grab for breakfast tomorrow.