Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 2/3 cup milk of choice (almond, oat, or dairy)
- 1/4 cup strong brewed coffee or 1 shot of espresso (chilled)
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1–2 tablespoons maple syrup or honey
- 1/4 teaspoon pure peppermint extract
- A pinch of sea salt
- Optional toppings: Mini chocolate chips, crushed candy canes, or whipped cream
Instructions
- Step 1: Combine Dry Ingredients: In a mason jar or a medium-sized bowl, add the rolled oats, unsweetened cocoa powder, chia seeds, and a pinch of salt. Use a spoon to whisk these together until the cocoa powder is evenly distributed among the oats. This ensures you do not end up with bitter clumps of cocoa in your finished breakfast.
- Step 2: Add Wet Ingredients: Pour in your chosen milk, the chilled coffee or espresso, maple syrup, and the peppermint extract. Be careful with the peppermint extract; it is very potent, so measure precisely. Stir the mixture vigorously until everything is well combined and the chia seeds are not clumped at the bottom.
- Step 3: Chill and Set: Seal the jar with a lid or cover the bowl with plastic wrap. Place the mixture in the refrigerator for at least 4 hours, though overnight is best for the creamiest texture. During this time, the oats and chia seeds will expand and absorb the liquid, creating a thick, pudding-like consistency.
- Step 4: Garnish and Serve: In the morning, give the oats a quick stir. If the mixture is too thick for your liking, splash in a little extra milk. Top with a sprinkle of mini chocolate chips and crushed candy canes for that festive crunch. If you are feeling extra indulgent, add a dollop of whipped cream on top before serving.
- Cook Time: 10 minutes