hazelnut-chocolate-coffee-overnight-oats

Coffee in your oats sounds like a gimmick until you try it. It isn’t sweet or artificial. It lands somewhere between a mocha and a bowl of porridge, and it means breakfast and the first coffee of the day happen at the same time.

Five minutes of work the night before. In the morning there’s nothing left to do except add toppings.

Brew it stronger than you’d drink it

This is the part worth getting right. Oats and milk dilute everything, so a normal-strength brew vanishes completely and you’re left with plain oats.

Brew it roughly twice as strong as you’d pour into a mug, then let it cool all the way down before it goes in the jar. Warm coffee starts softening the oats too early and the texture turns gluey.

Hazelnut Chocolate Coffee Overnight Oats

Use deliciously flavoured coffee in your overnight oats!

Print Recipe Pin Recipe

Servings: 1

Course: Breakfast, Snack

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup Rolled Oats
• 1/2 cup Preferred milk choice
• 1/4 cup Strong brewed Little Black Sheep Hazelnut chocolate coffee, or preferred coffee flavour
• 1 tbsp Chai seeds (optional)
• 1/4 cup Greek Yogurt (optional)
• 1-2 tbsp Honey, brown sugar or maple syrup
• Toppings of your choice, bananas, berries, coconut flakes, cocoa

Equipment

• Jar that seals

Method

 

1. Brew your hazelnut chocolate coffee a little stronger than usual and let it cool completely.
2. In a jar or container, combine the oats, milk, coffee, chia seeds, yogurt (if using), sweetener, salt, and vanilla.
3. Stir well until everything is evenly mixed.
4. Cover and refrigerate for at least 6 hours, preferably overnight.
5. In the morning, stir again. If it's thicker than you like, add a splash of milk.
6. Finish with your chosen toppings.

Notes

Try overnight oats with every flavour of Little Black Sheep Coffee!

Swapping the flavour

Hazelnut chocolate is the obvious starting point, but every flavour holds up in oats.

• Vanilla with sliced banana and a pinch of cinnamon.
• Blueberry with fresh berries and a spoon of Greek yoghurt. Better than it sounds.
• Maple with chopped walnuts, which is the closest this gets to dessert.
• Decaf if you want it for an evening snack instead.

A few things worth knowing

Chia seeds are listed as optional, but they’re what gives it proper body. Without them it stays looser, closer to cold porridge than something you’d call a pudding.

If it’s thicker than you want in the morning, a splash of milk loosens it straight back up. Add toppings just before eating rather than the night before, otherwise anything crunchy goes soft.

Make a few at once

It keeps three days in the fridge, so there’s no reason to make one jar at a time. Three jars on a Sunday night covers most of the working week, and they stack.