Your morning coffee and breakfast all rolled into one – plus: chocolate! This Mocha Overnight Oatmeal is the perfect grab and go breakfast.
Is that not the most wonderful word/thing ever invented? (Are words “invented”? I don’t even know, but roll with me here). Chocolate may be a close second, but still — COFFEE.
Few things get me as excited as my morning coffee. As I’ve mentioned before, our weekend mornings usually start with one of us whispering “coffee, coffee, coffee” in the other person’s ear — the best “sweet nothings” I could ever hear. Honestly.
….I think I have a [coffee] problem.
And I thought my addiction was bad before our Italy vacation — oh no — we are now on a whooooole new level. I seriously dream about shots of espresso/cappuccinos all day long and ways that I can incorporate espresso/coffee flavor into just about everything I eat.
No, Leah, espresso hummus is NOT a good idea.
But you know what IS a good idea? Adding espresso to your overnight oats… along with chocolate. (There’s always room for chocolate ♥)
This is the perfect breakfast for a hectic weekday morning, especially during the HOT summer. I mean, just think about it: you’ve got your filling, nutritious breakfast (hello, oats!) and your much needed jolt of caffeine just chilling in the fridge (pun intended – ha!), waiting for you to grab and go.
Iced coffee and breakfast all wrapped into one perfect little package — what more could you ask for on a manic Monday?
Plus: CHOCOLATE FOR BREAKFAST!
With just a few moments of prep the night before, and maybe a little more if you don’t have any leftover espresso on hand (I always save ours when the husband makes an extra pot and it’s too late in the day for caffeine for me) you can have the most perfect little breakfast treat patiently waiting for you the next morning.
Just throw everything into a mason jar, put the lid on, shake, shake, shake, and you can just grab and go on your way out the door the next day. So easy and so delish!
And my little pro-tip: make a enough for a few days all at once! I actually discovered that this mocha overnight oatmeal gets even better if it sits for a full 24 hours to a couple days – the flavors just keep on developing and getting deeper and richer. Ah-mazing!
I know you’re thinking: “Leah, this sounds FANTASTIC, but one hiccup. I don’t have a fancy schmancy espresso maker.”
Either do we! We make stove stove espresso with our Moka pot (which miiiiight be our most prized possession. As in, if there’s a fire, someone is grabbing the Moka pot. Forget the photographs, cameras, computers — but the Moka pot? That’s coming with.) — I highly recommend that you get one if you are a coffee/espresso fanatic like yours truly. They’re pretty cheap and make the most amazing espresso!
BUT if you aren’t a regular espresso drinker (say what?!) and don’t want to invest just for the sake of overnight oatmeal, you can certainly use instant espresso (← even if typing that just made me die inside a little) or use double brewed/double strength coffee. Either will work just fine in a pinch!
If you are
not like me not in a rush, you can really jazz up these oats with lots of yummy toppings. Pretty much anything goes! The other day (on the weekend — ain’t nobody got time on a rushed Wednesday morning) I loaded my mocha overnight oats with coconut flakes, walnuts, and an extra sprinkle of mini chocolate chips and ohmygosh….
Caffeine jolt? Check. Chocolate? Check. Oats? Check.
That right there, is one perfect morning, my friends.
- 1 cup certified gluten-free rolled oats
- 1 cup almond milk (or other milk of choice)
- ½ cup (2 shots) espresso
- 1 Tablespoon cocoa powder
- 2 Tablespoons honey (or maple syrup for vegan)
- 2 Tablespoons mini chocolate chips
- Brew espresso and allow to cool.
- In a pint-sized or larger mason jar, combine all ingredients, attach lid tightly and shake VERY well.
- Place in refrigerator overnight, or at least 8 hours.
- Open, and enjoy!