First off, THM wants to say thank you for all of your wonderful birthday wishes! Yes, I consider my blog it’s own entity. No, I’m not ashamed of this. But fo realz you guys are awesome. I may or may not have cried.
Back to today’s recipe. We’re talking oats. I’m fairly certain the last time we talked oats I was complaining of sweltering weather and training for a half-marathon. Those days are loooooong gone, but fortunately the oatmeal is still kicking. I took a little hiatus from my morning oats after the copious amounts of granola I made sucked me in (for the record granola is now officially banned since I cannot control myself), but I’m back on the warm oatmeal train and I’m feeling gooooood.
You know what else makes me feel good? Coffee. My introduction to coffee was so cliche…Starbucks. A grande sugar-free hazelnut soy cafe misto to be exact. Otherwise known as, my life’s savings. But then I decided to become a psych major in my third year which entailed 14 psych courses in 2 years and the harder stuff was required. By harder I’m talking grande bold black. Don’t worry people, I only get high on life.
Deep into my coffee addiction I came across the anti-coffee camp and I had a freak out that I was single-handedly destroying my health. Naturally, my obsessive self took to tea and began building what might be considered the world’s largest tea collection (50+ teas). I love tea and I always will but I’ve recently discovered that I am actually a better person after coffee. I’m nicer, more patient, increasingly productive and just plain happier.
So just like my oats, coffee is back. I figured I may as well combine the two in this Mocha Overnight Oats recipe.
Mocha Overnight Oats
Prep Time: 5 mins
Cook Time: Overnight (at least 6 hours)
Keywords: no-bake breakfast gluten-free dairy-free chocolate oats mocha
Ingredients (serves: 1)
- 1/2 cup rolled oats (gluten-free if necessary)
- 1 tsp cocoa powder
- 1 1/2 tsp chia seeds
- 1/2 ripe banana, sliced and chopped
- 1 tsp honey/maple syrup/ agave/other sweetener (or omit if you don’t like too sweet)
- 1/2 cup brewed coffee
1. Brew coffee using preferred method.
2. Add oats, cocoa powder, and chia seeds to a medium mason jar or air-tight container.
3. Add in bananas, honey and coffee.
4. Cover and shake until well combined.
5. Place in refrigerator overnight or for at least 6 hours.
6. Eat cold or heat up in the microwave for 1 minute.
Coffee or tea? Do you go through breakfast phases?
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SharonAugust 24, 2016 at 3:40 pm
Just wanted to know if the coffee has to be warm or cold for the mocha overnight oats.
EmilyJuly 14, 2016 at 5:54 pm
I don’t have a coffee maker at home…only my Keurig in my office at work. Would this work to make the night before without the coffee and then add the coffee and microwave in the morning? Or does it really need that full 6 hours to seep up the coffee overnight?
Davida @ The Healthy MavenJuly 15, 2016 at 8:43 am
I would recommend the coffee to steep overnight as that’s the liquid that the oats absorb. Are you able to bring a to-go cup home???
Emily SallayJuly 15, 2016 at 9:41 am
I probably could…maybe a few so I can make a few cups at once. 🙂 Just thought I’d ask. Thanks for the quick reply!
Davida @ The Healthy MavenJuly 15, 2016 at 11:31 am
No problem, Emily 🙂 Enjoy!
SherwoodOctober 15, 2015 at 8:50 pm
Had this for the first time today. I’m not really a coffee fan despite drinking it pretty much every morning. I’m more a fan of not crashing and dying on the drive to work. 🙂 So I was dubious going into this, and I admit the first few bites were classified as “ew.” It grew on me, though, but I wouldn’t necessarily say I like this. The banana definitely helped (not big on those either, to be honest). But if coffee’s something you like the taste of, these surely make a great breakfast! Thanks for the recipe! Always happy to try something different.
TaraFebruary 5, 2015 at 9:13 am
This looks delicious! I was wondering if you need to use fresh hot coffee or is it ok if the coffee has cooled down from earlier in the day?