Creamy, coffee-infused vanilla bean oats, ready after an overnight chill for a quick, energizing breakfast.
# What You Need:
→ Oats Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened milk, dairy or plant-based
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons chia seeds
05 - 2 tablespoons maple syrup or honey
06 - 1 vanilla bean, seeds scraped, or 1 1/2 teaspoons pure vanilla extract
07 - Pinch of salt
→ Coffee Layer
08 - 1/2 cup brewed espresso or strong coffee, cooled
09 - 1 tablespoon maple syrup or honey
→ Toppings
10 - 1/4 cup whipped cream, dairy or coconut
11 - 1 tablespoon mini dark chocolate chips or cocoa nibs, optional
12 - 2 teaspoons vanilla granola, optional
# Directions:
01 - In a medium bowl, combine oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla bean seeds or extract, and salt. Stir thoroughly until fully incorporated.
02 - In a small bowl, mix cooled brewed espresso or coffee with maple syrup or honey until combined.
03 - Divide half the oat mixture evenly between two 12-ounce mason jars.
04 - Drizzle half of the sweetened coffee mixture over the oats in both jars.
05 - Layer the remaining oat mixture on top, then finish with the remaining coffee mixture.
06 - Seal the jars and refrigerate for at least 8 hours to allow the oats to absorb liquid and flavors to develop.
07 - In the morning, top each jar with whipped cream, chocolate chips, cocoa nibs, and vanilla granola if desired. Serve cold.
