Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 1 scoop (approx. 30g) chocolate whey or casein protein powder
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1/4 cup cold brewed coffee or chilled espresso
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 teaspoon peppermint extract
- 1 teaspoon maple syrup or stevia (optional)
- Garnish: Mini chocolate chips or crushed candy canes (optional)
Instructions
- Step 1: Combine Dry Ingredients – Find a wide-mouth mason jar or a small glass container with a lid. Add the rolled oats, chocolate protein powder, unsweetened cocoa powder, and chia seeds to the jar. Use a spoon or a small whisk to stir the dry ingredients together until the protein powder and cocoa are evenly distributed among the oats. This prevents clumps from forming once you add the liquid.
- Step 2: Mix in Wet Ingredients – Pour the cold brewed coffee, almond milk, and peppermint extract into the jar. If you prefer a sweeter breakfast, add your maple syrup or natural sweetener now. Stir the mixture vigorously for at least 30 seconds. Ensure you scrape the bottom and sides of the jar so no dry pockets of protein powder remain. The mixture will look quite liquid at this stage, but the oats and chia seeds will absorb the moisture overnight.
- Step 3: Chill and Set – Seal the jar with a tight-fitting lid and place it in the refrigerator. Let the oats soak for at least 4 hours, though overnight (6-8 hours) provides the best, creamiest texture. Before serving, give the oats a quick stir. If the mixture is too thick for your liking, splash in a little extra milk. Top with mini chocolate chips or a tiny sprinkle of crushed candy cane for that authentic mocha experience.
- Cook Time: 10 minutes