Mocha overnight oats topped with crushed hazelnuts in coffee cup on top of saucer with half banana in background.
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Mocha Overnight Oats (Chocolate & Coffee)

These Mocha Overnight Oats contain two essential breakfast ingredients - coffee and oats. With this easy recipe you can still enjoy a delicious, healthy breakfast no matter how hectic your mornings are.
Course Breakfast, Brunch
Cuisine International
Keyword chocolate, coffee, overnight oats
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 large portion
Author Monika Dabrowski

Ingredients

  • 1/2 cup jumbo rolled oats not instant
  • 1 tsp instant coffee regular or decaf
  • 1/2 cup semi-skimmed milk/light milk
  • 1.5 tsp cacao or cocoa powder
  • 1 heaped tablespoon ricotta cheese
  • 1 tbsp maple syrup/honey or agave syrup add more if you like

Instructions

  • Combine the milk with the coffee and stir until the coffee is fully dissolved.
  • In a bowl or jar combine the oats with the cocoa powder and stir thoroughly. Add the milk mixture, honey and cheese and stir thoroughly. Cover with cling film (or close the lid if you are using a jar) and leave in the fridge overnight. Makes 1 large portion.
  • Serving suggestions: serve with lightly roasted crushed hazelnuts and/or chopped up banana.

Notes

  • Use jumbo rolled oats, NOT instant oats.
  • Use either regular instant coffee or decaf.
  • I used maple syrup but honey or agave syrup are good alternatives.  Adjust the amount to suit your preference.  
  • I tend to use cacao in my recipes as it's a little healthier than cocoa but it's perfectly ok to use either.  You might also like this collection of 27 everyday healthy cacao recipes.
  • You can use yogurt instead of ricotta but bear in mind the yogurt will add a little tang to the flavour (ricotta isn't tangy).
  • Overnight oats can be refrigerated for up to 2 days.