Description
This recipe combines the rich flavor of espresso with creamy oats for a delicious and energizing breakfast.
Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk (dairy or your favorite non-dairy alternative)
- 1/4 cup freshly brewed espresso (or strong coffee), cooled
- 2 tablespoons plain Greek yogurt (or coconut yogurt for dairy-free)
- 1 1/2 tablespoons light brown sugar, packed
- 1 tablespoon chia seeds
- 1/4 teaspoon pure vanilla extract
- Pinch of sea salt
- Ice cubes (for shaking)
- Optional: additional milk or espresso for topping
- Optional: extra brown sugar or whipped cream for garnish
Instructions
- Prepare 1/4 cup of fresh espresso (or strong coffee) and let it cool to room temperature.
- In a medium jar or container, add rolled oats, milk, Greek yogurt, chia seeds, vanilla extract, and salt. Stir until well combined.
- In a separate jar or cocktail shaker, add the cooled espresso, brown sugar, and a few ice cubes. Shake vigorously for 20-30 seconds until frothy and the sugar dissolves.
- Pour the shaken espresso mixture (without the ice) into the oats base. Stir to combine thoroughly.
- Seal the jar or container and refrigerate overnight (at least 6 hours).
- The next morning, stir the oats, add a splash of milk or espresso if desired, and top with extra brown sugar or whipped cream for a café-style finish. Enjoy cold!
Notes
- Ensure the espresso is completely cooled before mixing to avoid cooking the oats.
- This recipe can be customized with various toppings like nuts or fruit.
- Prep Time: 15 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl