Coffee grounds release 30% more caffeine when soaked overnight in oats versus hot brewing—that's why this hits different.
Mocha Overnight Oats
Wake up to the delightful fusion of coffee and chocolate with our Mocha Overnight Oats! This easy-to-make breakfast stars rich cocoa, velvety yogurt, and a splash of freshly brewed Melitta® French Roast coffee, all mingling together for the ultimate morning treat. Just mix, chill, and enjoy a deliciously energizing start to your day!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 2/3 cup milk of choice (161 ml)
- 1/3 cup yogurt of choice (79.2 ml)
- Yogurt mixed with 1 tbsp brewed Melitta® French Roast whole bean coffee
🫙Pantry Staples(2)
- 1 cup rolled oats (240 ml)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/4 tsp salt (1.25 ml)
📦Other(2)
- 1 tbsp chia seeds (15 ml)
- 1 1/2 tbsp brewed Melitta® French Roast whole bean coffee (22.5 ml)
👨🍳 Instructions
- 1
In a bowl, mix all ingredients until well combined.
- 2
Cover and refrigerate for at least 4 hours or overnight.
- 3
Serve in a bowl or mug, top with the coffee-infused yogurt, and enjoy.
💡 Pro Tips
- ✓Brew your coffee component at double strength (2:1 coffee to water ratio) and cool completely before mixing to prevent curdling dairy ingredients and maintain proper oat texture.ingredient2:1 ratio
- ✓Use a 1:1 ratio of liquid to oats by weight (not volume) because oats absorb liquid based on weight, ensuring consistent creamy texture without mushiness.technique1:1 weight ratio
- ✓Refrigerate for minimum 8 hours instead of 4 because oat starches need this time to fully hydrate and develop their creamy, pudding-like consistency.timing8 hours minimum
- ✓Add cocoa powder to dry oats first, then gradually whisk in liquid to prevent clumping since cocoa is hydrophobic and needs proper emulsification.technique
- ✓Keep overnight oats at 35-38°F during setting to slow enzymatic browning of coffee components while allowing optimal starch gelatinization.equipment35-38°F
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Coffee grounds release 30% more caffeine when soaked overnight in oats versus hot brewing—that's why this hits different.
Mocha Overnight Oats
Wake up to the delightful fusion of coffee and chocolate with our Mocha Overnight Oats! This easy-to-make breakfast stars rich cocoa, velvety yogurt, and a splash of freshly brewed Melitta® French Roast coffee, all mingling together for the ultimate morning treat. Just mix, chill, and enjoy a deliciously energizing start to your day!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 2/3 cup milk of choice (161 ml)
- 1/3 cup yogurt of choice (79.2 ml)
- Yogurt mixed with 1 tbsp brewed Melitta® French Roast whole bean coffee
🫙Pantry Staples(2)
- 1 cup rolled oats (240 ml)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/4 tsp salt (1.25 ml)
📦Other(2)
- 1 tbsp chia seeds (15 ml)
- 1 1/2 tbsp brewed Melitta® French Roast whole bean coffee (22.5 ml)
👨🍳 Instructions
- 1
In a bowl, mix all ingredients until well combined.
- 2
Cover and refrigerate for at least 4 hours or overnight.
- 3
Serve in a bowl or mug, top with the coffee-infused yogurt, and enjoy.
💡 Pro Tips
- ✓Brew your coffee component at double strength (2:1 coffee to water ratio) and cool completely before mixing to prevent curdling dairy ingredients and maintain proper oat texture.ingredient2:1 ratio
- ✓Use a 1:1 ratio of liquid to oats by weight (not volume) because oats absorb liquid based on weight, ensuring consistent creamy texture without mushiness.technique1:1 weight ratio
- ✓Refrigerate for minimum 8 hours instead of 4 because oat starches need this time to fully hydrate and develop their creamy, pudding-like consistency.timing8 hours minimum
- ✓Add cocoa powder to dry oats first, then gradually whisk in liquid to prevent clumping since cocoa is hydrophobic and needs proper emulsification.technique
- ✓Keep overnight oats at 35-38°F during setting to slow enzymatic browning of coffee components while allowing optimal starch gelatinization.equipment35-38°F