Are the mornings too busy to fit in breakfast and your morning cup of coffee? Or are you a serious coffee lover and will take it anywhere anytime? Then you need to try my super creamy Coffee Overnight Oats! They are filled with wholesome ingredients to have you feeling full all morning long while giving you that caffeine kick. Or if you’re like me and just love that coffee flavor but can do without the caffeine then opt for decaf.
Jump to Recipe
If you’re a lover of overnight oats in general then you should also try some of my other overnight oats recipes like my Almond Butter Overnight Oats, Applesauce Overnight Oats or my Chocolate Chip Overnight Oats. What I love about overnight oats is being able to have a breakfast already prepped and ready to go for busy mornings where breakfast might feel like a luxury.
What’s to Love About Coffee Overnight Oats
- allergy friendly – these overnight oats are dairy free and egg free and can easily be made nut free and wheat free (see ingredients notes for recommended swaps).
- nutrient dense – helloooo nutrients! These overnight oats are filled with healthy fats, complex carbohydrates, protein and fibre. You will feel so satisfied and full until morning tea.
- easy to make – it really doesn’t get much easier than overnight oats. This simple recipe can be whipped together in under 10 minutes.
- naturally sweetened – this recipe is naturally sweetened with pure maple syrup and low in sugar.
Ingredients Notes & Substitutions
Below is a list of all of the ingredients that you will need to make this recipe, including any ingredients notes and possible swaps. Find the full recipe in the recipe card at the bottom of this post.
Dry Ingredients
- rolled oats – I always use certified wheat free rolled oats that are non-contaminated. For those with wheat or gluten sensitivities then give certified non-contaminated rolled oats a go (not for Coeliac’s though sorry!). In the US non-contaminated rolled oats are referred to as gluten-free rolled oats. I wouldn’t recommend swapping for quick oats and definitely not steel cut oats – old fashioned rolled oats are the best.
- chia seeds – chia seeds are little nutritional powerhouses. They are a great source of plant-based omega 3 (healthy fats), fibre, calcium, magnesium and protein. I like to include them wherever I can. A good swap for chia seeds is hemp seeds.
- flaxseed meal – like chia seeds, flaxseeds (also known as linseeds) are a great source of plant-based omega 3, fibre, calcium, magnesium and protein. They also help to thicken up the oats making them even more creamy.
- cocoa powder – cocoa powder is for dusting on top to serve. You can swap for cacao powder, cacao nibs or chocolate sprinkles for something a little extra.
- sea salt flakes – I love adding a little pinch of sea salt flakes to round out the flavours.
Wet Ingredients
- almond butter – not only does almond butter taste great, it is also very healthy as well. As well as providing healthy fats, protein and fibre, almond butter is a great plant-based source of iron! Feel free to swap for other nut or seed butters like tahini, sunflower seed butter, cashew butter, peanut butter or macadamia butter.
- espresso coffee – of course if you don’t have access to espresso coffee then you can always swap for instant coffee dissolved in hot water. Again, use decaf to make caffeine free.
- pure maple syrup – naturally sweetened with pure maple syrup. Make sure not to buy maple flavoured syrup as it is highly processed and contains high fructose corn syrup. Feel free to swap for another natural sweetener like honey, coconut sugar or stevia (add stevia to your desired sweetness).
- vanilla extract – because delicious! Vanilla gives this recipe a vanilla latte type vibe. Feel free to swap for some ground cinnamon and ground nutmeg if you prefer a spiced vibe.
- natural yoghurt – I’ve opted for a dairy free natural coconut yoghurt but if you are ok with dairy then you can use Greek yoghurt.
- almond milk – feel free to swap for your go-to dairy-free milk like soy milk, cashew milk or coconut milk beverage. Or use cow’s milk if not dairy-free.
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Optional Extras
- coconut flakes
- chocolate chips
- banana slices
Variations
Read on to see how to change up this recipe depending on your dietary preferences or for some alternative flavours.
- Make it mocha – add 2 tablespoons cocoa powder to the overnight oats mixture before stirring.
- Make it chocolate chip – add 2 tablespoons (or more) dark choc chips to the overnight oats mixture before mixing.
- Make it dairy free & vegan – use natural coconut yoghurt or your favourite dairy-free yoghurt.
- Make it nut free – swap almond milk for soy milk or coconut milk beverage and swap almond butter for tahini or sunflower seed butter.
- Make it high protein – if you would like to add some of your favourite protein powder, I would recommend reading my overnight oats with protein powder post first as some of the protein powders change the texture of overnight oats.
How to Make Coffee Overnight Oats
Like I said earlier, you really can’t get much more simple than overnight oats when it comes to recipes. Here’s how to make this delicious and healthy breakfast.
First, add the rolled oats, chia seeds, flaxseed meal, almond butter, espresso coffee, maple syrup, vanilla, yoghurt, almond milk and sea salt to a large mixing bowl. Whisk until really well combined. Cover the bowl and refrigerate for at least 2 hours.
Once the coffee overnight oats are set they will be thick and creamy. Divide between four airtight containers or mason jars or between four bowls. Top with a dollop of yoghurt and sieve over some cocoa powder.
Meal Prep It
To meal prep this recipe, follow the instructions to make the overnight oats mixture. Once the mixture has set in the fridge, divide it between four airtight containers (I prefer to use glass containers as a low-tox alternative). Top each one with a dollop of yoghurt and a sprinkle of cocoa powder.
Coffee Overnight Oats
Equipment
- Coffee machine or stovetop espresso maker
- Whisk
- Small airtight containers or glass jars
Ingredients
- 2 cups rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon flaxseed meal
- 2 tablespoons almond butter
- ¼ cup espresso coffee
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 cup natural yoghurt
- 2 cups almond milk
To serve
- ¼ cup yoghurt
- 2 teaspoons cocoa powder
Instructions
- To a large bowl add the rolled oats, chia seeds, flaxseed meal, almond butter, espresso coffee, maple syrup, vanilla extract, natural yoghurt and almond milk. Whisk until well combined.
- Refrigerate for at least two hours, covered, to set.
- Once set, divide between 4 airtight containers, top with a dollop of yoghurt, a dusting of cocoa powder and toasted flaked almonds. Place a lid onto each container and refrigerate until ready to eat.
Notes
- use favourite dairy-free yoghurt – I’ve used natural coconut yoghurt.
- swap almond milk for soy milk.
- swap almond butter for tahini or sunflower seed butter.
- use certified non-contaminated rolled oats (in the US these are referred to as gluten-free rolled oats).
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