Welcome to my two biggest weaknesses: coffee and chocolate.
Considering that previous statement, it felt right to mix the two in my overnight oats for breakfast. Because if I don’t get caffeine inside of me 5 minutes after I open my eyes, things will get ugly.
I wish I wasn’t one of those crazy caffeine people…I really do. But when you can take some of that brewed coffee and use it for your oats, it makes you feel so good about yourself. Like, this is the same thing as composting, I’m fairly certain.
My initial thought when creating this recipe and adding the coffee was “what goes well with coffee?? Kahlua?” Then I realized I’m not a 63-year old from Long Island, so I went with chocolate. I used unsweetened cocoa powder here, because I wanted to keep this relatively healthy and I don’t like too much sweetness. I used 2 tsp of honey as my sweetener, as well as a few chocolate chips. For me, that was perfect, but if you want more sweetness, you can use a lightly sweetened cocoa powder or add a bit more honey/agave.
Also note: if you really want this to be delicious, add 1 tbsp of peanut butter. ERMAHGERDDDD.
Mocha Overnight Oats
- 1/2 cup brewed coffee (cold or room temp)
- 1 tbsp unsweetened cocoa powder (I used Scharffen Berger 100% cacao)
- 1/2 cup steel-cut or Old Fashioned oats
- 2 tsp honey or agave
- 1 tsp chia seeds
- 1 tsp mini chocolate chips or cacao nibs (optional)
Directions
- In a mason jar (or bowl/tupperware), add your wet ingredients (coffee, honey) and mix together.
- Then add the dry ingredients (cocoa powder, oats, chia seeds) and stir to combine. Add the mini chocolate chips too if you have them, and stir together.
- Seal the jar or cover the bowl and stick it in the fridge for 6-8 hours or overnight (preferred overnight). Enjoy in the am with a sprinkle of blueberries, bananas…or these JUMBO STEROID BLUBES I found on FreshDirect recently…holy crap.
