Cappuccino overnight oats for you coffee-loving breakfast fanatics! MEEE!
Coffee is definitely not everyone’s cup of tea (coffee..?) but, for me, coffee is more than a source of caffeine.
I love coffee culture, coffee flavor, coffee mugs! Making my morning coffee is ritualistic, almost sacred.
Another thing I love is breakfast. If I ever open my own restaurant or café it would without a doubt have to have a strong breakfast theme!
So here we go, these cappuccino overnight oats are a combination of my two favorite things!
About this recipe: Make this the night before and let it sit in the fridge for at least 6 hours. Make sure you start with cooled coffee, otherwise the texture will be off. And don’t skip on the fun toppings! I think dried apricots and blueberries go well with these flavors but feel free to add any nut, seed, fruit or “superfood” you like! I made these cappuccino overnight oats with some leftover coffee (strong coffee!) and a need for a quick, to-go breakfast the next day!
Blogged while watching Beyoncé’s Homecoming on Netflix. I feel like this is one of those rare things that is actually worthy of being labeled EVERYTHING.
Actually, I couldn’t focus on anything but the show so I put this together afterward
Cappuccino Overnight Oats
Cook Time: 10 mins
Cappuccino overnight oats for you coffee-loving breakfast fanatics! MEEE!
Ingredients
- 1/3 cup cashews soaked in water for 15 –30 minutes
- 6 Medjool dates pitted
- 1 cup strong coffee
- 1 cup unsweetened almond or soy milk
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Pinch salt
- 1 ½ cups rolled oats
- 2 tablespoons chia seeds
- Garnish: blueberries chopped dried apricots, banana slices, cashews, cacao nibs
Instructions
- Drain the cashews and add them and the dates, coffee, almond milk, cinnamon and salt to a blender and blend on high until smooth.
- Transfer the blended mix to a large glass container. Add the oats and chia seeds and mix. Cover and refrigerate overnight. The next morning divide among bowls and garnish with sliced bananas, chopped apricots, berries, cashews and/or cacao nibs. Serve cold.
Notes
You can use decaf coffee if you're not into caffeine. If you want a thicker consistency, add ½ banana to the blended portion!
Did you make this recipe?
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Albertina
Wonderful breakfast it is so easy to make and definitely a keeper. Thanks for sharing the recipe
Nancy W
I’m unfortunately out of cashews… 🙁 Only have walnuts and almonds. (Walnuts are raw, almonds are roasted unsalted.) Would either of those possibly work as a substitute? This breakfast sounds amaaaazing…!
Ashley Madden
Yes I’d try raw almonds but if you have walnuts, why not!? Give it a while. It’ll be a bit more “earthy” in flavour! Report back!