When mornings are busy, having breakfast ready in the fridge feels like a lifesaver. That’s why overnight oats are such a favorite in our house. They’re quick to prepare, endlessly versatile, and always satisfying. With a mocha twist, they become even more exciting. Imagine your favorite café latte blended with creamy oats, topped with maple syrup, and finished with a sprinkle of chocolate. Breakfast and coffee break all in one.
The best part about this recipe is how simple it is to prepare. A short list of ingredients delivers big flavor, and every one has its role. Freshly brewed coffee creates a bold, aromatic base, while Greek yoghurt makes the oats creamy and light. Cocoa powder adds rich chocolate depth, but maple syrup balances it with gentle sweetness. In addition, chia seeds bring extra texture and nutrients. As a result, you get a wholesome breakfast that feels indulgent yet keeps you energized.
The secret here is balance. The coffee should shine without turning bitter, while the cocoa needs to be rich but not overwhelming. That’s why cacao nibs and grated dark chocolate make such perfect finishing touches. They add crunch, flavor, and just a little decadence. Altogether, the result tastes like a treat from your favorite coffee shop, but it comes together faster and at home.
Once everything is mixed, the fridge does the rest of the work. Leave the oats overnight, and by morning you’ll have a creamy, spoonable breakfast ready to go. At this stage, you can add a dollop of yoghurt, drizzle on extra maple syrup, and finish with grated chocolate. Not only does it taste incredible, but it also looks just as tempting.
If you love coffee, this is your kind of breakfast. It’s quick to prepare, easy to grab, and still feels special. Because you can make it ahead, it saves precious time in the morning. So whether you’re heading out the door or easing into the day, mocha overnight oats are always worth waking up for.
Mocha Overnight Oats
Equipment
- serving jars or bowls
- Spoons
Ingredients
- ½ cup almond milk 120ml (or other non dairy milk)
- ½ cup slightly cooled freshly brewed coffee 120ml
- ½ cup Greek yoghurt 120g
- 4 tablespoons Greek yoghurt 60g (separate to the above)
- 2 tablespoons cocoa powder 12g
- 2 tablespoons maple syrup 30ml
- ½ teaspoon vanilla extract
- ⅔ cup rolled oats 60g
- 2 tablespoons chia seeds 24g
- 1 tablespoon cacao nibs 10g
- ½ oz dark chocolate 15g
- Pinch of salt
Instructions
- Whisk together the milk, four tablespoons of Greek yoghurt, cooled coffee, cocoa powder, maple syrup, vanilla extract and salt.
- Stir in the oats and chia seeds as well as the cacao nibs.
- Pour into serving dishes, cover and chill overnight.
- In the morning stir the mixture then top with the Greek yoghurt, drizzle with a little extra maple syrup. Grate over the dark chocolate and serve.
Did you make this recipe?
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