Brown Sugar Shaken Espresso Overnight Oats Recipe
A delicious and energizing take on overnight oats featuring brown sugar and shaken espresso for a rich, sweet coffee flavor. This easy no-cook recipe combines rolled oats, chia seeds, brown sugar, and espresso with almond milk, resulting in a creamy, ready-to-eat breakfast that’s perfect for busy mornings.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 5 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Dry Ingredients
- 2 tablespoons brown sugar
- 1 cup rolled oats
- 1 tablespoon chia seeds
- Pinch of salt
Wet Ingredients
- ¼ cup cold brew concentrate or regular espresso
- 1 cup unsweetened plain almond milk
Instructions
- Combine Dry Ingredients: Add the brown sugar, rolled oats, chia seeds, and pinch of salt into a meal prep container or jar. Stir well to evenly mix all the dry components.
- Add Wet Ingredients: Pour the cold brew concentrate or regular espresso along with the unsweetened almond milk over the oats mixture. Mix thoroughly until all ingredients are well combined, ensuring the oats are fully soaked.
- Refrigerate: Cover the container and place it in the refrigerator for at least 2 hours or up to overnight to allow the oats and chia seeds to absorb the liquid and soften.
- Serve: Before eating, optionally stir in additional almond milk if a thinner consistency is desired. Serve chilled as a convenient and flavorful breakfast.
Notes
- Use cold brew concentrate or regular espresso based on preference; cold brew will be less acidic.
- Chia seeds help thicken the oats and add extra fiber and omega-3s.
- This recipe is naturally vegan and gluten-free if using certified gluten-free oats.
- Adjust sweetness by varying the amount of brown sugar.
- Overnight oats can be stored in the refrigerator for up to 3 days.
Keywords: overnight oats, brown sugar, espresso, chia seeds, almond milk, breakfast, vegan, no-cook
