Caffe Mocha Protein Overnight Oatmeal
Try this Caffe Mocha Protein Overnight Oatmeal recipe, or contribute your own.
Try this Caffe Mocha Protein Overnight Oatmeal recipe, or contribute your own.
- 1/2 cup milk of choice (i used unsweetened almond milk)
- 1/2 cup coffee (morning or day old refrigerated coffee is
- 1 scoop (40 g) chocolate protein powder or 1 scoop v
- 1/2 cup quick or old fashioned rolled oats (use certified
- optional add-ins: ground flax seed chia seeds and unsweetened coconut flakes.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Add all ingredients to a Mason jar or any container with a tight lid (I prefer glass) and whisk really well to combine.
- Refrigerate for at least 6 hours or preferably overnight.
- When ready to eat give a good stir and enjoy cold or warmed up.
- Adjust the thickness of an oatmeal with extra milk, quick oats or ground flax seed if desired.
- Also the amount of sweetener is up to a personal taste and depends on a protein powder you used.
Will the raw oats soften completely without heat? Cold steeping relies on time rather than temperature, requiring a minimum of six hours in the refrigerator for the liquid to fully penetrate the starch granules. Glass mason jars with airtight lids work best for this process because they prevent moisture evaporation and seal in the coffee aromatics during the long rest. Whisking the contents vigorously before chilling prevents the protein powder from forming dense clumps at the bottom of the container.
Protein powders react differently to extended moisture exposure depending on their base. Whey isolates dissolve smoothly into thin liquids, whereas plant-based pea or hemp proteins absorb significantly more moisture, often requiring an extra splash of milk to maintain a spoonable consistency after overnight hydration. Rolled oats yield a chewier texture than quick-cooking varieties, which break down into a softer porridge-like consistency.
Storage extends safely for up to three days in the refrigerator when kept below 40 degrees Fahrenheit. Freezing is not recommended because thawed cooked or soaked oats suffer from severe syneresis, releasing trapped water and turning unpleasantly spongy upon defrosting.
Warming the mixture requires transferring the contents to a microwave-safe bowl and heating in thirty-second increments, stirring frequently to distribute the heat evenly. High wattage cooking can scorch dairy-free milks or alter the structure of the protein powder, creating a grainy mouthfeel if overheated.
