Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1½ cups strong brewed coffee, cooled to room temperature
- ½ cup milk (dairy or non-dairy)
- 1 cup plain Greek yogurt
- ¼ cup unsweetened cocoa powder
- 2 tablespoons chia seeds
- 3-4 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: ¼ cup mini chocolate chips
- Optional toppings: whipped cream, extra chocolate chips, cocoa powder dusting, chocolate shavings, espresso beans
Instructions
- Brew and Cool Coffee – Brew 1½ cups of strong coffee and let it cool completely to room temperature or cold. This is essential—hot coffee will cook the oats and create the wrong texture. Speed up cooling by refrigerating or adding ice cubes (accounting for melted water in your measurement).
- Mix Dry Ingredients First – In a large mixing bowl, combine the rolled oats, cocoa powder, and salt. Whisk these together thoroughly to ensure the cocoa powder is evenly distributed throughout the oats. This prevents chocolate clumping and ensures consistent mocha flavor in every bite.
- Add Wet Ingredients – Pour in the cooled coffee, milk, Greek yogurt, maple syrup, and vanilla extract. Whisk everything vigorously until completely smooth and well combined. Make sure no cocoa powder lumps remain—the mixture should be uniformly chocolate-colored.
- Fold in Chia Seeds – Add the chia seeds and stir thoroughly to distribute them evenly throughout the mixture. They’ll absorb liquid overnight and create a perfect thick, pudding-like consistency.
- Add Chocolate Chips (Optional) – If using mini chocolate chips, fold most of them into the mixture, reserving some for topping. The chocolate chips will soften slightly overnight while maintaining some texture.
- Portion into Containers – Divide the mixture evenly among 4 mason jars or airtight containers, each holding approximately 1 to 1½ cups. Use the back of a spoon to press down gently, ensuring all oats are fully submerged in liquid.
- Top and Garnish – Add reserved chocolate chips on top of each jar. For a coffeehouse presentation, you can also add a small dollop of Greek yogurt on top that you’ll stir in later.
- Refrigerate Overnight – Seal all containers with tight-fitting lids and place in the refrigerator. Allow them to rest for at least 6-8 hours, or overnight, so the oats fully absorb the coffee and cocoa flavors and develop that signature creamy texture.
- Stir and Serve – In the morning, give your oats a thorough stir to redistribute everything. The coffee and cocoa may have settled slightly. Add any additional toppings you like—whipped cream, cocoa powder dusting, chocolate shavings, or extra chocolate chips. Enjoy cold straight from the fridge, or warm gently in the microwave for 60-90 seconds if you prefer warm oats.
Notes
- Coffee Strength Matters: Use strong coffee for authentic mocha flavor. Weak coffee creates weak flavor. Espresso or French press coffee works best.
- Cocoa Powder Quality: Use good quality unsweetened cocoa powder. The cocoa is prominent, so quality matters. Avoid hot cocoa mix or sweetened cocoa.
- Sweetness Adjustment: Coffee and cocoa are both bitter. Taste before refrigerating and adjust sweetener based on your coffee’s strength and personal preference.
- Consistency Control: If too thick in the morning, add coffee or milk one tablespoon at a time. If too thin, add a tablespoon of oats or chia seeds.
- Decaf Option: Use decaf coffee for all the mocha flavor without caffeine, perfect for evenings or caffeine-sensitive individuals.
- Prep Time: 10 minutes (plus coffee cooling time)
- Cook Time: 0 minutes (overnight refrigeration)
- Category: Breakfast
- Method: No-Cook, Meal Prep
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 jar (approximately 1½ cups)
- Calories: 340
- Sugar: 19g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 6mg