These coffee overnight oats are a mocha-flavored treat for chocolate and coffee lovers! These oats are sure to fill you up and wake you up using simple, healthy ingredients.
These coffee overnight oats are made with cocoa powder and coffee for a lightly sweet and caffeinated breakfast inspired by a mocha latte.
I like to make a few servings of coffee overnight oats in the morning when I make coffee, but it also works with leftover coffee. Instead of making a single serving of coffee, I triple or quadruple the batch so that I can use the extra coffee as the base of this recipe.
You can vary the toppings as much as you like, but I usually do some chocolate chips and strawberries. For more ideas, check out my coconut milk overnight oats, gingerbread, and peach overnight oats.
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Recipe features
- Versatile: Works with leftover coffee, freshly brewed hot coffee, or cold brew
- Quick & easy: Take just 10 minutes of active time to make 4 days of breakfast.
- Nutritious: One serving of overnight oats has 10 grams of fiber and 10 grams of protein. You can easily make these oats even high protein by adding ½ cup of Greek yogurt.
- No cooking required: Just combine oatmeal with coffee and milk and refrigerate for at least 4 hours. The oatmeal softens overtime and can be eaten chilled or warmed up.
Ingredients
- Coffee. Use your favorite kind of hot brewed coffee or cold brew. The temperature of the coffee doesn't matter, but the hot coffee will make the overnight oats ready more quickly.
- Old-fashioned oats. Also known as rolled oats, this whole grain gets soft and creamy after refrigerating overnight.
- Cocoa powder. Combining cocoa powder with milk, coffee and sweetener pretty much just makes chocolate milk. Yum!
- Sweetener. A liquid sweetener like maple syrup, honey or agave syrup mixes best.
- Milk of choice. Soy milk, almond milk, or any other milk you have on hand will work here. You can even use chocolate milk for a super chocolatey result.
- Toppings. Fresh raspberries or strawberries paired with sliced almonds and these chocolate overnight oats is a match made in heaven.
- A dash of salt. Using just a small amount of salt enhances the sweetness of these overnight oats.
Step-by-step instructions
- Brew 1 cup of coffee or you can use cold brewed coffee.
- Divide the dry rolled oats, cocoa powder, and salt between two pint-sized mason jars or similarly sized containers.
- Divide the milk, coffee, and sweetener between the two jars. Mix until combined.
- Let rest overnight or for at least 4 hours before enjoying.
- Top with 2 tablespoons of chopped nuts and ¼ cup fresh fruit for a well-balanced breakfast.
Expert Tips
- Sweetness: If you don't like black coffee I recommend increasing the sweetener to taste or the coffee flavor might be too strong. You can even add a splash of your favorite creamer!
- Add-ins: Chia seeds can be omitted or replaced with ground flaxseeds for protein and fiber. Add a tablespoon of nut butter for a peanut butter-chocolate-coffee combination (trust me, it's really good and similar to this chocolate banana smoothie).
- I recommend measuring out the ingredients into individual servings in their own jars instead of mixing everything in a bowl and transferring it to individual containers.
FAQ
I usually use fresh brewed coffee but leftover cold coffee also works. You can also use cold brew. Mocha-flavored iced coffee and other flavored coffees are also delicious here.
Yes! I actually enjoy this recipe even more warmed up. You can heat them up on the stove top over medium-low heat until warmed through.
Yes, this recipe is easily to cut in half or double for a week of meal prep breakfast. I recommend dividing the ingredients between jars instead of mixing them together in one bowl.
Keep overnight oats refrigerated in a closed container for 3-4 days. They will get softer and creamier the longer they are refrigerated.
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Coffee Overnight Oats
Ingredients
- 1 cup rolled oats also called old-fashioned oats
- 1 cup hot coffee or cold brew coffee see note #1
- 1 cup non-dairy milk see note #2
- 2 tablespoons cocoa powder
- 2 tablespoons chia seeds (optional)
- 1 tablespoon honey, maple, or agave syrup
- ⅛ teaspoon salt
- ¼ cup raspberries for topping
- 2 tablespoons almonds for topping
- baking chocolate or chocolate chips see note #3
Instructions
- Divide the dry rolled oats, cocoa powder, and salt between two pint-sized mason jars or similarly sized containers.
- Divide the milk, coffee, and sweetener between the two jars. Mix until combined.
- Let rest overnight or for at least 4 hours before enjoying.
- Enjoy topped with fresh raspberries, chopped almonds, and bittersweet chocolate.
Video
Notes
- Coffee: I usually use fresh brewed coffee but leftover cold coffee also works. You can also use cold brew. Mocha-flavored iced coffee and other flavored coffees are also delicious here.
- Milk: I usually use vanilla soy milk but unsweetened and unflavored milk also works. Chocolate milk would be really good too.
- Chocolate: I usually chop up ¼ ounce of dark chocolate baking chocolate but any kind of semisweet or dark chocolate chip work as well.
Diana Galan says
This came out super watery - can you cut down on the liquids? I also added Greek yogurt to mine for extra protein and it was still too watery...
Cassidy Reeser says
I am curious if you omitted chia seeds or used a different type of oats? If adding yogurt, I usually cut liquid by 1/4 cup per 1/2 cup of yogurt so it’s possible that is why it came out watery. If you want to make it again I would start there.
Georgina says
Wow, my new favourite breakfast. These over night oats are delicious
Holly says
This looks so yummy! Given that I am not a fan of coffee, I was wondering about adding more milk in place of the coffee. What would you suggest?
Cassidy Reeser says
That definitely works! You can do half coffee half milk (or even more milk if you prefer) and adjust the sweetener as needed.