Overnight Oats Espresso Granola (Printable)

Creamy oats infused with espresso, topped with granola crumbles, nut butter, and fresh berries for a vibrant start.

# What You Need:

→ Oats Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup whole milk or plant-based milk
03 - ½ cup Greek yogurt or dairy-free yogurt
04 - 2 shots (2 fl oz) freshly brewed espresso, cooled
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

→ Toppings

08 - 2 granola cookies, roughly crumbled
09 - 2 tablespoons almond or peanut butter for swirling
10 - ½ cup seasonal berries (blueberries, strawberries, or raspberries)
11 - 1 tablespoon chia seeds (optional)
12 - Extra drizzle of maple syrup (optional)

# Steps:

01 - In a mixing bowl, combine oats, milk, yogurt, cooled espresso, maple syrup, vanilla extract, and salt. Stir until well integrated.
02 - Add chia seeds if using and stir thoroughly.
03 - Divide the mixture evenly between two jars or bowls.
04 - Cover and refrigerate for at least eight hours to soak and develop flavors.
05 - Remove from fridge and give the oats a quick stir.
06 - Top each serving with crumbled granola cookies, a swirl of nut butter, fresh berries, and a drizzle of maple syrup if desired.
07 - Serve immediately or cover and take on the go.

# Expert Advice:

01 -
  • It tastes like you spent time in the kitchen when you actually just stirred things together the night before.
  • The espresso gives you that morning jolt without needing to stand in front of the coffee maker while half-awake.
  • Crunchy and creamy textures make it feel substantial enough to actually satisfy you until lunch.
02 -
  • Room temperature espresso is non-negotiable—hot espresso will cook the oats slightly and ruin that perfect overnight-soak texture.
  • The magic happens in the overnight rest, so don't skip it trying to speed things up; this dish genuinely needs those eight hours to develop its full flavor.
03 -
  • If you're really into the espresso flavor, use a double shot or even add a tiny pinch of instant espresso powder for deeper coffee notes without extra liquid.
  • Toast your granola cookies lightly before crumbling them if they're soft—it brings out their crunch factor and prevents them from dissolving into the oats.
Go Back