These mocha overnight oats combine coffee and chocolate for a cozy coffee shop inspired breakfast. Made with Greek yogurt and chia seeds it's a filling, high protein and high fiber breakfast to fuel busy days.
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Breakfast at a Glance
- Prep Time: 5 minutes
- Planning Ahead: Make it the night before and up to 4 days in advance (but add the chocolate shell just one day in advance)
- Morning Effort: Eat!
- Protein: 24g
- Fiber: 11g
Nessy's Note
A perfect day for me would include time to slow down and sit in a coffee shop while sipping something warm and indulgent, such as a mocha.
But since most mornings involve rushing out the door to work, I wanted to bring at least a bit of that feeling to a make ahead breakfast (that feeling is what inspired my matcha protein smoothie too!).
And I'm not sure why it took me so long to add a chocolate magic shell to my overnight oats but now that I have, I am constantly brainstorming ideas where I can include.
So these mocha overnight oats bring it all together!
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Ingredient Notes and Substitutions
- Rolled Oats- These may be called old-fashioned oats or large flake oats and they're what I use for blueberry overnight oats as well as I find they result in the best texture.
- Substitution: Instant or quick oats work but result in a bit of a "mushy" texture. Steel-cut oats will not work.
- Greek Yogurt- This helps to make the breakfast high protein without the need for protein powder and provides most of the liquid for softening the oats.
- Substitution: Another type of plain yogurt can be used but note that protein content will vary.
- Maple Syrup- For sweetness. You can adjust to taste.
- Substitution: Honey or your sweetener of choice can be used instead.
- Cocoa- Like in chocolate coconut overnight oats, this gives it the chocolate flavor.
- Espresso Powder- I used this to bring the coffee flavor as I didn't want to add additional liquid (I like my overnight oats to have a thick texture). You can adjust this to taste depending on how strong of a coffee flavor you prefer.
- Vanilla- This adds extra flavor but can be omitted.
- Chia Seeds- I like to add these for some extra fiber and omega-3s plus they thicken the overnight oats.
- Substitution: Ground flaxseed can be used or they can be left out.
- Sea Salt- A pinch balances out the sweetness.
- Substitution: Kosher or table salt will also work or it can be left out.
- Chocolate + Coconut Oil- These are melted together to make the chocolate shell. I prefer dark chocolate so that it isn't overly sweet but any type will work.
- Substitution: Butter can be used in place of the coconut oil or the chocolate shell can be omitted.
Tips for the Best Mocha Overnight Oats
- Adjust the consistency. If the oats have thickened too much overnight for your liking (they are pretty thick but that's how I like them), you can stir in a splash of milk or make them with a shot of espresso in place of the espresso powder in order to add more liquid.
- Meal prep for the week. This oatmeal lasts 4-5 days in the fridge, so you can make a batch on Sunday and have breakfast ready for the whole week but I recommend only adding the chocolate shell one day in advance (or you can omit it).
- For more tips, troubleshooting and flavor customizations check out my ultimate guide to Greek yogurt overnight oats!
More Overnight Oats Recipes...
- Chocolate Strawberry Overnight Oats
- Lemon Overnight Oats
- Apple Pie Overnight Oats
- Creamsicle Overnight Oats
If you give this recipe a try, be sure to let me know what you thought in the comments below!
Mocha Overnight Oats
These mocha overnight oats combine coffee and chocolate for a cozy coffee shop inspired breakfast. Made with Greek yogurt and chia seeds it is a filling, high protein and high fiber breakfast to fuel busy days.
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Servings
Equipment
- 1 jar or container with lid (at least 10 oz/300mL in size)
Ingredients
- ¾ cup plain Greek yogurt (I prefer 2% for a creamier texture but any type will work)
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon cocoa powder
- 1 and ½ teaspoon espresso powder adjust to taste
- ¼ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- ⅓ cup old-fashioned rolled oats (large flake)
- 1 tablespoon chia seeds (or ground flaxseed)
Chocolate Shell Top (Optional)
- ½ oz baking chocolate (I used 70% dark)
- 1 teaspoon coconut oil
Instructions
- Add the Greek yogurt, maple syrup, cocoa, espresso powder, vanilla and sea salt to your jar or container and stir well until fully combined.¾ cup plain Greek yogurt, 1 tbsp maple syrup, 1 tbsp cocoa powder, ¼ tsp vanilla extract, ⅛ tsp fine sea salt, 1 and ½ tsp espresso powder
- Stir in the rolled oats and chia seeds until evenly mixed.⅓ cup old-fashioned rolled oats, 1 tbsp chia seeds
- (Optional) Smooth the top into a flat layer. Melt the dark chocolate and coconut oil together in 20 second intervals in the microwave. Pour the mixture over top and tilt to allow it to evenly spread.½ oz baking chocolate, 1 tsp coconut oil
- Cover and let the oatmeal sit in the fridge for at least 4 hours (but overnight for best texture). In the morning, enjoy your easy breakfast!
Notes
Storage: Store chocolate mocha overnight oats in an airtight container in the refrigerator for up to 4 days.
*Nutrition calculated with the chocolate shell.
Nutrition
Calories: 440kcal | Carbohydrates: 55g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 354mg | Potassium: 634mg | Fiber: 11g | Sugar: 23g | Vitamin A: 12IU | Vitamin C: 0.3mg | Calcium: 280mg | Iron: 6mg
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Tried this recipe?Please comment and tell me what you thought!
Marie says
This was such a filling and delicious breakfast! The hint of espresso powder alongside the chocolate flavor was perfect.