Mocha Overnight Oats
A delicious and nutritious breakfast option combining coffee, cocoa, and oats, perfect for busy mornings.
Equipment
- Medium Bowl
- Jar or Container
- Spoon
Ingredients
- 1/4 cup Unsweetened Almond Milk
- 1/4 cup Freshly Brewed Coffee Or cold brew (not concentrate).
- 1 Tbsp Unsweetened Cocoa Powder Plus more for dusting.
- 1 Tbsp Pure Maple Syrup Plus more for serving.
- 1/4 tsp Pure Vanilla Extract
- Pinch Kosher Salt
- 2 Tbsp Plain Nonfat Skyr Plus 1/4 cup, divided.
- 1/3 cup Old-Fashioned Rolled Oats
- 1 Tbsp Chia Seeds
- 1/4 oz. Dark Chocolate 70% cacao, shaved.
Instructions
- In a medium-sized bowl, combine almond milk, brewed coffee, cocoa powder, maple syrup, vanilla extract, and a pinch of kosher salt. Stir until well mixed.
- Add skyr, rolled oats, and chia seeds to the mixture. Stir well to combine.
- Transfer the mixture to a jar or container and seal tightly. Refrigerate overnight (at least 6 to 8 hours).
- In the morning, stir the oats and adjust the consistency with a splash of almond milk if needed. Taste and add more maple syrup if desired.
- Top with shaved dark chocolate and a dusting of cocoa powder before serving.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Keep toppings separate until ready to eat.