Coffee Overnight Oats with High Protein

Coffee Overnight Oats with High Protein

Here is a healthy and energizing breakfast idea – coffee-infused overnight oats that are the best way for you to start your day. With a combination of filling oats, Greek yogurt, and protein powder, this recipe is not only satisfying, but will also give you tons of protein to kick off your morning. Then brewed coffee, cacao powder, and chocolate chips are the magical ingredients that provide the mocha flavor — so it’s an indulgent breakfast that also brings a whole lot of nutrition.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 4 10

Total Time 4 20

Servings: 6 People

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

Rolled Oats: A fiber-heavy base giving energy and making these oats a substantial and filling dish.
Plain Greek Yogurt: This ingredient adds a creamy texture in addition to the protein boost it gives the dish.
Chilled Coffee or Cold Brew: Integral for a coffee-soaked depth of flavor providing that caffeine kick to get you started.
Unsweetened Almond Milk or milk of choice: This is the liquid base to help the oats soak up the flavor and to soften them when you let them sit.
Protein Powder: This ingredient can be customized according to your dietary needs and provides the protein you require to keep you moving.
Chia Seeds: These small but mighty seeds add healthy fats fiber, and a fun texture to the oats.
Pure Maple Syrup: A natural sweetener that mellows the world of coffee and oats adding a faint sweetness.
Vanilla Extract: Syrupy notes that round out and warm the flavor.
Cacao Powder Optional: If you want a deeper chocolatey richness, cacao powder goes beautifully with the mocha notes in the recipe.
Mini Chocolate Chips: Mini chocolate morsels for that extra sweetness and decadence in oats.

Method

In a medium mixing bowl, whisk together the Greek yogurt, almond milk, cooled coffee (or cold brew), maple syrup, and vanilla extract until smooth and well-mixed.
Stir in rolled oats, protein powder, chia seeds, and cacao powder until completely combined.
Fold in 1 tablespoon mini chocolate chips, so they are dispersed throughout the batter.
Cover the bowl with plastic wrap and refrigerate for no less than 4 hours and up to overnight, allowing the oats to soak up the liquids and soften.
To serve, spoon the mixture into two 12-ounce mason jars or bowls. Top with a dollop of more yogurt, a sprinkle of the rest of the mini chocolate chips, and a drizzle of almond butter for more protein.