Overnight Oats Espresso Twist (Print Version)

Creamy oats infused with espresso, topped with crunchy granola and a swirl of nut butter for a flavorful start.

# What You'll Need:

→ Oats Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup whole milk or plant-based milk
03 - ½ cup Greek yogurt or dairy-free yogurt
04 - 2 shots (approximately 2 fl oz) freshly brewed espresso, cooled
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

→ Toppings

08 - 2 granola cookies, roughly crumbled
09 - 2 tablespoons almond or peanut butter, for swirling
10 - ½ cup seasonal berries (blueberries, strawberries, or raspberries)
11 - 1 tablespoon chia seeds (optional)
12 - Extra drizzle of maple syrup (optional)

# How to Make It:

01 - In a mixing bowl, blend the oats, milk, yogurt, cooled espresso, maple syrup, vanilla extract, and salt until thoroughly combined.
02 - Add chia seeds if using, stirring gently to integrate.
03 - Divide the oat mixture evenly into two jars or bowls.
04 - Cover and refrigerate for at least eight hours to allow the oats to absorb liquid and develop flavor.
05 - In the morning, give the oats a quick stir to recombine any settled ingredients.
06 - Top each serving with crumbled granola cookies, a swirl of nut butter, fresh berries, and an optional extra drizzle of maple syrup.
07 - Enjoy immediately or cover and transport for an on-the-go meal.

# Expert Advice:

01 -
  • You get the energy boost of espresso without the guilt of a sugary pastry, and somehow it tastes like dessert.
  • Everything comes together the night before, so breakfast becomes something you grab instead of something you stress about.
  • The combination of creamy, crunchy, and rich keeps your mouth interested all the way to the bottom of the jar.
02 -
  • If your espresso is warm when it goes into the jar, you'll end up with oats that are too thin and slightly mushy by morning—let it cool completely, or use cold brew instead.
  • The texture in the morning will be thicker than you expect, almost pudding-like, which is exactly right—if you want it looser, add a splash more milk when you stir it up.
03 -
  • Make a double batch and keep four jars in the fridge so you have breakfast sorted for two days without thinking about it.
  • Swirl the nut butter on top right before eating instead of mixing it in—it melts into the cold oats and tastes incredible that way.
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