When can you have your favorite coffeehouse drink, a rich chocolatey dessert, a jumpstart of caffeine, plus a hearty and healthy breakfast all in one? The answer is right here in this recipe for Peppermint Mocha Overnight Oats.
This breakfast is Peppermint Mocha meets rich chocolate, meets your favorite breakfast all in a convenient make-ahead package. I recommend making a big batch and saving the leftovers for your breakfasts throughout the week. That way you can enjoy blissful chocolate coffee peppermint infused dessert for breakfast throughout the week with no cooking in the morning.
Before you start thinking that this breakfast situation is too good to be true, lets take a moment to look at just what makes it such a great choice for morning-long energy.
The base of these overnight oats, is, oats and chia seeds. Oats are full of fiber that can keep you full for hours while stabilizing your blood sugar which can prevent a mid-morning crash. This staple breakfast grain can lower cholesterol and prevent heart disease. Chia seeds are the new kid on the block in terms of health food. Tiny little chia seeds are packed with protein and healthy fats which make them a great addition to our breakfast table.
Coffee has a bad wrap, and sometimes it deserves it. A cup of coffee can improve energy, enhances brain function, and is full of antioxidants. However, in a sugar and dairy packed latte, the bad for you outweighs the good. This recipe uses black coffee for all its benefits, and then doctors it up with natural sugars and fats that you can feel good about.
Lastly, chocolate is a breakfast superfood. Much like coffee, when sweetened to much it is no longer beneficial, but when consumed in whole form, like in this recipe, it is a food you can feel good about eating. It is full of vital antioxidants, vitamins and minerals.
Now that we can consciously eat dessert for breakfast, here are some tips to make it perfect:
Tip #1: Put the heat on.
Cocoa does not dissolve well in cold liquids. To avoid bitter clumps of cocoa swimming in your oats, we need to warm up the almond milk before whisking in the cocoa powder. Once the cocoa is dissolved, we need to return the liquid to room temperature before adding it to the oats. If we add hot water to overnight oats, the results will be slick and slimy rather than creamy and chewy. This extra step is worth the perfect end result.
Tip #2: Home brew.
While coffee is healthy, not everyone does well on caffeine. Feel free to opt for a decaf roast in this recipe. The results will be every bit as delicious. This recipe calls for the use of a French Press, but you can make your coffee by any method. You just want to end up with 1 cup of strongly brewed coffee.
Tip #3: Adjust to taste.
Peppermint is a strong, strong flavor. Some people like a lot of peppermint, while others of us prefer a more mild flavor. Start off with 1/8th teaspoon of peppermint and adjust to taste, adding 1/8th of a teaspoon at a time until your desired flavor is reached.
- 1/4 cup ground coffee
- 1 cup boiling water
- 2 cups rolled oats
- 1/4 cup chia seeds
- 1/4 teaspoon salt
- 2 cups almond milk
- 2 tablespoons cocoa powder
- 1/4 cup agave syrup
- 1 (13)oz can coconut cream, refrigerated overnight
- 1/4 teaspoon peppermint extract (more or less to taste)
- 1 tablespoon agave syrup
1. Add the coffee grounds to a French press and cover with the boiling water. Let brew for 5-7 minutes.
2. Pour off the coffee and whisk in the agave. Set aside to cool to room temperature.
3. Heat the almond milk until steaming in a sauce pan. Add in the cocoa powder and whisk to combine. Remove from the heat and set aside to cool.
4. Remove the coconut cream from the fridge. Flip the can upside down, and open from this end. Drain off any coconut water, and place the coconut cream in a large bowl. Whip the coconut cream with a hand mixer until light and fluffy. Add in the peppermint extract. Reserve 1/2 cup of the coconut cream and store the rest of the whipped cream in the fridge for serving.
5. In a large bowl, whisk together the oats, chia seeds, and salt.
6. Once the coffee mixture and chocolate milk mixture have cooled to room temperature, stir them into the oats.
7. Stir in 1/2 cup of the whipped coconut cream.
8. Place the oats in the fridge overnight. The next morning, place the oats into bowls, top with cream and serve.