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Mocha Overnight Oats

Mocha overnight oats combine cocoa, instant espresso, and maple syrup for a creamy, chilled breakfast with a coffeehouse-inspired flavor. Stir the ingredients together, refrigerate for at least 6 hours or overnight, and serve cold.
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Prep Time 10 minutes
refrigeration 6 hours
Total Time 6 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup milk
  • 1 tbsp cocoa powder unsweetened
  • 1 tsp espresso powder instant
  • 2 tbsp maple syrup
  • 0.5 tsp vanilla extract
  • 0.125 tsp salt fine
  • 0.5 cup Greek yogurt plain
  • 1 cup rolled oats old-fashioned
  • 1 tbsp chia seeds

Equipment

  • 2 12-ounce jars or containers

Method
 

  1. In a medium bowl, whisk the milk, cocoa powder, espresso powder, maple syrup, vanilla extract, and salt until smooth.
  2. Stir in the Greek yogurt, oats, and chia seeds until evenly combined.
  3. Divide the mixture between two 12-ounce jars or containers, cover, and refrigerate for at least 6 hours or overnight.
  4. Stir the oats and serve cold.

Notes

For the smoothest mixture, whisk the cocoa and espresso powder thoroughly into the milk before adding the remaining ingredients. Refrigerate covered for up to 4 days; freezing is not recommended. For a dairy-free version, use plant-based milk and yogurt.