My hubs absolutely loves these chocolate & coffee overnight oats. And why wouldn’t he?!? I mean, we’re talking two of the world’s best things combined into one nutritious-and-delicious breakfast bowl!
Better still, this easy, make-ahead meal delivers loads of micronutrients (vitamins, minerals, and antioxidants) along with fibre, healthy fats, protein, and adaptogens, too!
Ingredients for 2 servings:
1/2 cup gluten-free old-fashioned rolled oats
1 cup frozen cauliflower rice (or use steamed-then-frozen if needed for better digestion)
1 packet Nuzest Clean Lean Real Coffee protein powder
3 Tbsp chia seeds
1 Tbsp GiddyYo raw cacao powder
2 tsp Organika or Plant Burst maca (optional)
1 tsp FreshCap Mushrooms Thrive 6 mushroom blend (optional)
1 can Station Cold Brew Mocha (or substitute 12 oz/355 mL coffee or your cold brew of choice)
1/4 cup homemade probiotic coconut yogurt (or plain Greek yogurt)
Swerve sugar-free confectioners’, Lakanto sugar-free monkfruit sweetener, or sweetener of choice, adjusted to taste
optional toppings: berries, granola, coconut chips (beetroot-flavoured chips here), dark chocolate pieces (GiddyYo 72% cacao Moka Cardamom bar here), bee pollen, nuts or nut butter, or toppings of choice
Put oats, cauliflower rice, protein powder, chia seeds, cacao, maca, and mushroom blend in a bowl or mason jar(s) and mix well. Stir in cold brew and yogurt and sweeten to taste.
Cover and refrigerate overnight, or for a minimum of 6 hours.
Mocha Overnight Protein Oats can be stored in an airtight container in the fridge for 4 to 5 days. Before serving, stir and add additional almond milk as needed for desired consistency. Enjoy warm or cold with your choice of toppings.