Mocha Espresso Overnight Oats

Rich rolled oats infused with cold espresso, cocoa, and maple, finished with dark chocolate chips.

• Prep: 10 min
• Total: 10 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Kosher
• Halal
• Low-Fat
• Low-Sodium
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• no-cook
• quick
• sweet
• rich
• comfort food

Ingredients

• 1.5 cup rolled oats
• 1.5 cup almond milk (unsweetened)
• 0.25 cup brewed espresso (brewed and cooled)
• 2 tablespoon cocoa powder (unsweetened)
• 2 tablespoon chia seeds
• 3 tablespoon maple syrup (pure)
• 1 teaspoon vanilla extract
• 2 tablespoon dark chocolate chips (mini)

Instructions

1. In a bowl, whisk together 1 1/2 cups almond milk, 1/4 cup cooled brewed espresso, 2 tablespoons cocoa powder, 3 tablespoons maple syrup, and 1 teaspoon vanilla extract until smooth.
2. Stir in 1 1/2 cups rolled oats, 2 tablespoons chia seeds, and 2 tablespoons mini dark chocolate chips.
3. Portion evenly into three individual jars, cover tightly, and refrigerate for at least 6 hours or overnight.
4. Stir briefly before serving cold straight from the jar.

Notes

Decaf espresso works identically for a caffeine-free version suitable for younger children.

Nutrition (per serving)

• Calories: 310
• Protein: 8.5 g
• Carbohydrates: 52.1 g
• Fat: 8.9 g
• Fiber: 8.1 g
• Sodium: 92 mg
• Saturated Fat: 2.2 g
• Sugar: 18.6 g