Can I make these mocha overnight oats without protein powder?

Yes, you can leave out the protein powder and the overnight oats will still be delicious. Keep in mind that removing the protein powder will reduce the protein content significantly and may make the oats slightly thinner in consistency. You can compensate by adding an extra tablespoon of chia seeds or an extra dollop of Greek yogurt to help thicken them back up.

Can I use regular oats instead of gluten free quick oats?

Quick oats give you the best creamy texture for overnight oats. If you only have gluten free rolled oats on hand those will work too but the texture will be slightly chewier and less creamy than the quick oat version. Always make sure your oats are certified gluten free if you are sensitive to gluten cross contamination.

Can I serve these overnight oats warm?

Absolutely. These overnight oats are delicious served cold straight from the refrigerator but they also heat beautifully in the microwave. Heat in 30 second intervals stirring in between until warmed through, and add a splash of milk to loosen them up if needed before serving.

Can I use a different sweetener instead of maple syrup or honey?

Yes, any liquid sweetener will work in this recipe. Agave nectar is a good option if you prefer a milder sweetness. You can also use a sugar free sweetener like monk fruit syrup if you want to reduce the sugar content. Start with less than the recipe calls for and adjust to taste since sweetener preferences vary.

High Protein Mocha Overnight Oats

Description

Gluten free quick oats stirred together with Greek yogurt, chocolate protein powder, espresso powder, unsweetened cocoa powder, and chia seeds for a thick and creamy high protein overnight oats recipe that tastes like a chocolate mocha. Make them the night before and wake up to a ready to eat gluten free breakfast that is packed with protein and full of rich mocha flavor.

Ingredients

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Instructions

In an air tight container whisk together the milk, yogurt, espresso powder, cocoa powder, protein powder, chia seeds, maple syrup, vanilla and salt until the mixture is smooth and the powders are completely dissolved.

Add the gluten free oats and stir to combine.

Cover the container and refrigerate for at least 6 hours. I like to refrigerate mine overnight.

When you are ready to serve the overnight oats, stir the oats and add a splash of milk if they are too thick for you.

This makes two servings that you can serve cold or heat in the microwave to serve warm.

I top mine with a few mini chocolate chips and drizzle of honey. It's optional, but delicious.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Prep Time: 6 hours, 10 minutes
Cook Time: 0 minutes
Category: Breakfast, Snacks
Method: Instant Pot
Cuisine: American