I teased these deliciously creamy overnight oats a couple of weeks ago on Instagram and decided they deserved their own spot on the blog because they’re THAT good.
Say hello to my high protein coffee overnight oats filled with cozy coffee flavor that you can easily turn into chocolate-y mocha overnight oats! They pack 30 (yes, 3-0) grams of protein from greek yogurt and your favorite protein powder to keep you full and satisfied until lunch, AKA they’re they’re post-workout perfection. These oats were actually inspired by the Pantone color of the year: mocha mousse. I knew I wanted to create something yummy with the color and it had been too long since I brought you a new overnight oats recipe.
Mix up these simple ingredients and keep the oats in the fridge for a quick, easy, nutrient-dense breakfast to fuel your day. Check out the full post for lots of ways to customize them, too!
Ingredients in these high protein coffee overnight oats
These easy coffee overnight oats are made with simple ingredients and are naturally sweetened with a little pure maple syrup. Plus, they pack 30g of protein! Here’s what you’ll need:
- Yogurt: I like to use plain greek yogurt to ensure that the oats are nice and filling.
- Milk: feel free to use any milk you’d like. I prefer unsweetened almond milk.
- Coffee: you can either use cooled coffee or cold brew to get that coffee flavor punch.
- Maple syrup: naturally sweeten the oats with a tiny bit of pure maple syrup.
- Vanilla: a little vanilla extract brings out the sweetness.
- Oats: can’t have overnight oats without rolled oats!
- Protein powder: add a scoop of your favorite protein powder to get an extra boost of protein. I like to use unflavored collagen peptides.
- Chia seeds: I like to add chia seeds for a lovely boost of fiber, omega-3s, and a little more protein. They expand in the oats to help thicken them, too!
Turn them into mocha mousse overnight oats
These flavor add-ins are optional but SO delicious. Add a couple teaspoons of cacao powder or unsweetened cocoa powder, plus a couple tablespoons of mini chocolate chips for a rich mocha flavor. Cacao powder also adds a boost of antioxidants.
Can I use steel cut oats?
Unfortunately, no, I cannot recommend using steel cut oats in overnight oats recipes because they will not absorb as much liquid as rolled oats so the texture will not be creamy.
Make these coffee overnight oats your own
There are a few easy ways to make these overnight oats your own! Here’s what I can suggest:
- Go dairy-free: simply use your favorite dairy-free yogurt, and remember to use a dairy-free milk. If you’re adding chocolate chips, make sure to also use dairy-free/vegan chocolate chips.
- Pick your protein powder: as I mentioned, I like to use unflavored collagen peptides to add protein to these oats, but I think a chocolate protein powder would also be delicious for extra mocha flavor.
- For the nut butter lovers: add some healthy fats and another fun flavor combo by drizzling, mixing in or layering a spoonful of your favorite nut butter!
- Add some fruit: I think sliced bananas would be delicious on top when you’re ready to eat!
Easy coffee overnight oats in 3 steps
- Mix all of the ingredients. In a large bowl whisk together all of the wet ingredients, then stir in the oats, protein powder, chia seeds, and cacao powder (if using). Mix in chocolate chips, too, if you’d like.
- Chill the oats. Cover your bowl and refrigerate for at least 4 hours or overnight. This is important so that the oats thicken up (no cooking required!)
- Divide & serve. Divide the mixture between two 12 ounce mason jars (or bowls), add your fav toppings, and enjoy!
Storing tips
These coffee overnight oats will stay good in the refrigerator in your mason jar for up to 5 days, which makes them portable and easy to enjoy on the go. Just be sure to give them a good stir and/or add another splash of milk as needed before enjoying.
More oatmeal recipes you’ll love
Get all of my oatmeal recipes here!
I hope you love these high-protein coffee overnight oats! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
High Protein Coffee Overnight Oats
Creamy coffee overnight oats made with brewed coffee, hearty oats, greek yogurt, and your choice of protein powder for a filling breakfast to start your morning. These protein-packed coffee overnight oats are easy to make and are extra delicious with a little cacao powder and a few chocolate chips for a mocha flavor!
Ingredients
- ½ cup plain greek yogurt
- ¾ cup unsweetened almond milk (or milk of choice)
- ½ cup cooled coffee or cold brew
- 1 to 2 tablespoons pure maple syrup, to sweeten to your liking
- 1 teaspoon vanilla extract
- 1 cup rolled oats, gluten free if desired
- 1 scoop (4 tablespoons) protein powder of choice (I used unflavored collagen peptides)
- 1 tablespoon chia seeds
- Optional to make them ‘mocha’ flavored: 2 to 3 teaspoons cacao powder (or sub unsweetened cocoa powder)
- 2 tablespoons mini chocolate chips
Instructions
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In a medium bowl, add yogurt, milk, coffee (or cold brew), pure maple syrup (see notes below), and vanilla extract. Whisk together until well combined. Stir in oats, protein powder, chia seeds, and cacao powder until well combined. Fold in 1 heaping tablespoon of the mini chocolate chips.
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Cover the bowl with plastic wrap and place in the fridge for 4 hours or overnight. Once ready to serve, divide between two 12 ounce mason jars (or just scoop and serve into bowls as desired.) Serve with an extra dollop of yogurt on top and sprinkle with remaining chocolate chips. These are also delicious with a drizzle or spoonful of almond butter for some healthy fats and extra protein. Serves 2.
Recipe Notes
See the full post for easy ways to customize these overnight oats!
Nutrition
Serving: 1jarCalories: 441calCarbohydrates: 54.7gProtein: 30.5gFat: 12.4gSaturated Fat: 4.1gFiber: 8.1gSugar: 15.7g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
