Brown Sugar Coffee Overnight Oats (Printable Version)
Coffee-infused overnight oats sweetened with brown sugar, finished with banana and toasted nuts.
# Ingredient List:
→ Oats Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or unsweetened plant-based)
03 - 1/2 cup brewed coffee, cooled
04 - 2 tablespoons packed brown sugar
05 - 2 tablespoons plain Greek yogurt (optional)
06 - 1 tablespoon chia seeds (optional)
07 - 1/4 teaspoon vanilla extract
08 - Pinch of salt
→ Toppings
09 - 1 small banana, sliced
10 - 2 tablespoons chopped toasted nuts (such as pecans or walnuts)
11 - Additional brown sugar or maple syrup, to taste
# Step-by-Step Instructions:
01 - In a medium mixing bowl or mason jar, add rolled oats, milk, brewed coffee, packed brown sugar, Greek yogurt if using, chia seeds if using, vanilla extract, and a pinch of salt. Mix thoroughly to ensure even distribution.
02 - Cover tightly and refrigerate for at least 8 hours or overnight, allowing the oats to fully absorb the liquid and flavors.
03 - In the morning, stir the oats well. Add an extra splash of milk if a looser texture is preferred.
04 - Divide the oats into serving bowls or jars. Top each portion with sliced banana, chopped toasted nuts, and extra brown sugar or maple syrup to taste.
05 - Serve the oats cold for a refreshing and energizing breakfast.
# Tips from hearthlykitchen:
01 -
- Swapping out your usual bowl for coffee-infused oats means breakfast tastes like a gentle wake-up call.
- It only takes a few minutes at night, and there’s nothing better than waking up to breakfast already waiting in the fridge.
02 -
- I once added hot coffee straight to the oats—don’t do this unless gluey oatmeal is your thing.
- Chilling overnight is magic: eight hours means everything gets irresistibly creamy, but if you shortcut it, the oats will still be too chewy.
03 -
- Use a wide-mouthed mason jar or bowl so stirring (and eating) is a breeze.
- Toasting your nuts ahead of time adds extra crunch and brings their flavor front and center.