Brown Sugar Coffee Overnight Oats (Printer-Friendly)
Coffee-infused oats sweetened with brown sugar, chilled overnight and finished with banana and toasted nuts.
# What You’ll Need:
→ Oats Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk, dairy or plant-based
03 - 1/2 cup brewed coffee, cooled
04 - 2 tablespoons brown sugar, packed
05 - 2 tablespoons plain Greek yogurt, optional
06 - 1 tablespoon chia seeds, optional
07 - 1/4 teaspoon vanilla extract
08 - Pinch 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
# How To Make It:
01 - In a medium mixing bowl or mason jar, combine rolled oats, milk, brewed coffee, brown sugar, Greek yogurt (if using), chia seeds (if using), vanilla extract, and a pinch of salt. Stir thoroughly to combine.
02 - Cover and refrigerate for at least 8 hours or overnight to allow oats to absorb liquid and flavors.
03 - In the morning, stir oats well. Add a splash of milk if a creamier consistency is desired.
04 - Divide mixture into bowls or jars and top with sliced banana, toasted nuts, and additional sweetener as preferred.
05 - Serve chilled.
# Helpful Hints:
01 -
- It’s the ultimate two-in-one — breakfast and a caffeine boost, ready before you even open your eyes.
- The creamy oats paired with coffee and brown sugar create a just-right sweetness that feels almost like dessert for breakfast.
02 -
- The first time I skipped letting them sit overnight, my oats were crunchy and hardly sweet — patience is mandatory.
- Switching to dark roast coffee changed the game and gave a deeper, less bitter taste that I love.
03 -
- Letting the oats sit even half an hour longer gives a richer, silkier texture.
- Your favorite flavored coffee syrup can stand in for some of the brown sugar for a twist.