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:


  • 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


  1. 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.)
  2. Put cocoa powder, salt and ground cinnamon in container.
  3. Add warm, brewed coffee to cocoa powder mixture and and mix thoroughly
  4. Add oats and milk and mix thoroughly.
  5. Cover and refrigerate at least 8 hours or for up to 2 days.
  6. Enjoy!
  7. If you prefer warm oatmeal, this is also great warmed for 45 seconds in the microwave.