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MOCHA OVERNIGHT PROTEIN OATS (with added veggies!)

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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:

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  • 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

Directions:

  1. 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.

  2. 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.

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