Mocha Overnight Oats
Here’s my entry in the Purity Coffee recipe challenge!
I’m a huge fan of grab and go breakfasts, and overnight oats is one of my favorites. I took my inspiration for this recipe from one of my favorite coffee house drinks, the Mocha. I hope you enjoy!
If you haven’t heard of Purity yet, it’s a relatively new company that makes an Organic coffee that you can feel great about drinking. It’s high in antioxidants, sustainably grown and free from mold and aflatoxin. It also has a smooth, balanced taste!
Disclosure: Purity coffee provided me with a sample to use for developing the recipe.
A few recipe notes:
- The warm coffee mixes better with the cocoa powder than it does when cold.
- You can also use a lower fat milk or milk-substitute. I do find that lower fat products make the recipe more watery, though it still tastes delicious!
- Prep Time: 10m
- Total Time: 10m
- Serves: 1 serving (can be easily doubled or tripled)
- Yield: 1
- Category: Breakfast
- 3 tbsp. strong brewed coffee (I use 2 T ground coffee per 5 oz filtered water)
- 1 tbsp. unsweetened cocoa (I use Dutch process but natural is fine too)
- 1/4 tsp. ground cinnamon
- 1/8 tsp. salt
- 1/2 c rolled oats (not quick cook or instant)
- 1 tbsp. pure maple syrup
- 1/2 c milk, preferably 2% or whole
- Brew a strong cup or pot of Purity coffee using 2T ground coffee per 5oz of filtered water. (Leftover coffee works well too! Just warm it slightly before step 2.)
- Put cocoa powder, salt and ground cinnamon in container.
- Add warm, brewed coffee to cocoa powder mixture and and mix thoroughly
- Add oats and milk and mix thoroughly.
- Cover and refrigerate at least 8 hours or for up to 2 days.
- If you prefer warm oatmeal, this is also great warmed for 45 seconds in the microwave.