Ingredients
Scale
- 1 ½ teaspoons brown sugar, packed
- ½ teaspoon espresso powder
- ⅛ teaspoon cinnamon
- ½ cup oat milk
- ⅓ cup old fashioned oats
- ½ teaspoon chia seeds
Instructions
- Grab a jar with a tight-fitting lid and add the brown sugar, espresso powder, and cinnamon.
- Pour in the oat milk, secure the lid tightly, and shake until everything is well mixed. I like to shake vigorously to make sure the espresso powder fully dissolves.
- Open the jar and add the old-fashioned oats and chia seeds.
- Replace the lid and give it another good shake until all ingredients are combined.
- Place the jar in the refrigerator and let it work its magic overnight (or at least 4 hours).
- In the morning, give it a quick stir and top with a sprinkle of extra brown sugar or cinnamon if you’re feeling fancy!
Notes
- For the richest coffee flavor, don’t skimp on the espresso powder. The real stuff works much better than instant coffee.
- If you prefer a sweeter breakfast, adjust the brown sugar to your taste. I sometimes add an extra half teaspoon when I need a sweeter pick-me-up.
- The texture gets creamier the longer it sits, so making these oats the day before works perfectly.
- Give the jar one final shake before putting it in the fridge to ensure the chia seeds don’t clump together.
- If you like your oats warmer, a quick 30-second trip to the microwave won’t hurt them a bit!
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Category: Breakfast
- Method: No-cook (overnight soak)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 339 kcal
- Sugar: 7 g
- Sodium: 340 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 0 mg