For those mornings you just need an extra caffeine boost…add espresso to your overnight oats! This looks far more decadent than it really is – it’s sweetened with a touch of maple syrup and a bit of chocolate nut butter (we used this amazing chocolate tahini halva spread!), and made a bit more rich with a packet of unsweetened FlavaMix cocoa powder, which contains 900mg of cocoa flavanol antioxidants to fuel your brain, heart and skin health.
We use freshly brewed espresso, but if you don’t have a coffee maker with espresso-making capabilities, you can substitute with 1 tsp of instant espresso powder. Simply refrigerate the mixture for a few hours (or overnight) and eat at home or on-the-go!Print
Freshly brewed espresso + high-flavanol cocoa powder make this an energizing, delicious breakfast.
- In a small mixing bowl, whisk together cashew milk, vanilla extract, cinnamon, maple syrup, nut butter, FlavaMix, espresso and salt.
- Pour in oats and stir well to combine.
- Transfer to a glass jar, cover and refrigerate at least 4 hours, preferably overnight. Garnish with fresh berries, shaved chocolate, etc.
FlavaMix can be substituted with unsweetened cocoa powder.