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Home » Breakfast » Espresso Overnight Oats

Espresso Overnight Oats

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
July 19, 2016
4.87 from 23 votes


Last Updated June 13, 2020 | 0 Comments

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Learn how to meal prep this easy Espresso Overnight Oats so you have both food and caffeine ready to go in the morning!

Espresso Overnight Oats in mason jar

Today has been one of those days in the land of motherhood…

O thought it would be a good idea to start the day at 530am.
I spilled my coffee all over the kitchen counter and floor.
Nana called and said she couldn’t make it this afternoon to help with Octavian.
After fighting sleep for more than 45 minutes at nap time, I had to drive my overtired toddler around the neighborhood to get him to sleep (thank the Universe he transfers!).

Ok, so in the grand scheme of things, the morning wasn’t THAT bad. But sometimes, some days just feel harder than other days.

Days like today inspired me to create the ultimate grown-up lazy breakfast. Whatever I was going to make it needed to be easy (duh) and preferably something with caffeine.

Say hello to my new bff, Espresso Overnight Oats.  Similar to basic overnight oats, this recipe includes extra protein and caffeine!

You can make this super breakfast the night before, it’s super healthy, takes just 5 minutes to prepare AND it has caffeine.

Yep, wake up juice…that won’t spill all over the kitchen counter and floor. You’re welcome.

close up of Espresso Overnight Oats covered in raspberries and banana

overhead close up of Espresso Overnight Oats covered in raspberries and banana

 

Espresso Overnight Oats with Almond Butter

Espresso Overnight Oats with Almond Butter

4.87 from 23 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Learn how to meal prep this easy Espresso Overnight Oats so you have both food and caffeine ready to go in the morning!!
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 5 mins
Resting Time 4 hrs
Total Time 5 mins
Course Breakfast
Cuisine American
Servings 2 servings
Calories 258 kcal

Ingredients
 
 

  • ½ cup oats
  • 1 tablespoon chia seeds
  • ½ cup coffee - or 1 shot espresso filled with milk to equal 1/2 cup
  • ½ cup milk - cow, soy, almond
  • ½ cup plain or vanilla yogurt
  • 1 tablespoon slivered almonds
  • 1 tablespoon almond butter
  • 1.5 teaspoon honey
  • Banana and Raspberries - for topping
Prevent your screen from going dark

Instructions
 

  • In a large mason jar or container with a tight fitting lid, mix together oats, chia seeds, coffee (or espresso with milk), milk, yogurt, almonds and almond butter. Shake and mix until completely combined. Store mixed oats for at least 4 hours to overnight (overnight works best).
  • When ready to eat top with honey, additional slivered almonds, and sliced fresh fruit. Eat right out of the jar or serve in a bowl.

Nutritional Information

Calories: 258kcal | Carbohydrates: 29g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 58mg | Potassium: 412mg | Fiber: 5g | Sugar: 11g | Vitamin A: 185IU | Calcium: 238mg | Iron: 1.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Espresso Overnight Oats, Espresso Overnight Oats Almond Butter
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

364 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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