Description
This delicious overnight oats recipe combines rolled oats with espresso and yogurt for a perfect breakfast.
Ingredients
Scale
- 1 cup rolled oats
- 1 1/4 cups unsweetened nondairy milk
- 3 large Medjool dates
- 1/2 cup water (or strong coffee or espresso)
- 2 1/2 teaspoons instant espresso (or instant coffee, or strong coffee)
- 1 teaspoon vanilla extract
- 1 cup unsweetened Greek-style yogurt
- Dash of cocoa powder
Instructions
- Soak the dates in hot water for about 10 minutes, or until softened. Blend in the soaking water with an immersion blender or blender until smooth.
- Meanwhile, heat the milk in a small saucepan over medium-high heat. Once the milk is gently boiling, add the instant espresso powder or instant coffee, nondairy milk, and vanilla. Whisk well.
- Stir in rolled oats and cook gently for about 10 minutes, stirring often.
- Add the blended dates and cook for about 5 minutes more, or until thickened.
- Soak dates in strong coffee or espresso (about ½ cup) for about 10 minutes, or until soft, then blend until smooth.
- Transfer the oats, nondairy milk, blended dates, and vanilla to a container, leaving space at the top.
- Stir well, cover, and refrigerate overnight.
- In the morning, top with yogurt and dust with cocoa powder.
Notes
- Make sure to soak the dates well to achieve a smooth blend.
- Adjust the type of milk or yogurt based on dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Refrigerate
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg