Espresso Overnight Oats
A nutritious and convenient breakfast combining espresso and oats for a delicious morning boost.
Equipment
- Large Bowl
- Jars or airtight containers
Ingredients
- 2 1/2 cups rolled oats (or quick oats)
- 4 shots freshly brewed espresso
- 1/4 cup chia seeds
- 2 1/2 cups plant milk (almond, oat, soy, etc.)
- 1/4 cup maple syrup (or brown sugar)
- 2 tsp vanilla extract
- 2 scoops vanilla protein powder optional
- 1/3 cup melted dark chocolate for topping
Instructions
- In a large bowl, combine rolled oats, chia seeds, espresso, plant milk, vanilla extract, and maple syrup. Stir until well combined.
- Divide the mixture into five jars or airtight containers.
- Refrigerate overnight (at least 8 hours) to allow the oats to soak and thicken.
- Before serving, melt the dark chocolate and drizzle it over the top of the oats.
- Enjoy your espresso overnight oats cold or at room temperature!
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Notes
Store in the refrigerator for up to five days.