Mocha overnight oats
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Overnight oats with cocoa and instant espresso powder for a coffee and chocolate breakfast. Mix, chill, and eat cold from the jar.
Ingredients
- ⅓ cup plain Greek yogurt
- ½ cup heaping rolled oats
- ⅔ cup unsweetened milk of choice
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 tablespoon chia seeds or ground flaxmeal
- ½ teaspoon vanilla extract
- Pinch of salt
- 0-2 tablespoons honey or maple syrup
Equipment
- mixing bowl
- pint jars
Directions
- Put everything in a medium mixing bowl and stir, then pour into a pint or half-liter jar with a tight-fitting lid.
- Close the jar and chill for at least 4 hours, ideally overnight, before eating.
Notes
With no fruit, it keeps refrigerated up to a week. Contains caffeine. Safety: no honey for babies under 1.
Nutrition
Serving: 303g | Calories: 367kcal | Carbohydrates: 46g | Protein: 24g | Fat: 13g | Saturated Fat: 4.7g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 105mg | Potassium: 724mg | Fiber: 10g | Sugar: 11g | Vitamin A: 267IU | Vitamin C: 0mg | Calcium: 327mg | Iron: 3.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ⅓ cup plain Greek yogurt counted as nonfat Greek yogurt, ⅔ cup unsweetened milk of choice counted as whole milk, chia seeds or ground flaxmeal (the first choice counted). Brands and portions vary, so use it only as an approximation.