Description
A delicious and easy overnight oatmeal recipe with espresso and yogurt.
Ingredients
Scale
- 3 large Medjool dates
- 1/2 cup hot water
- 1 cup rolled oats
- 1 1/4 cups unsweetened nondairy milk
- 2 1/2 teaspoons instant espresso
- 1 teaspoon vanilla extract
- 1 cup unsweetened Greek-style yogurt
- Dash of cocoa powder
Instructions
- Soak the dates in the hot water for about 10 minutes, or until softened. Blend in the soaking water with an immersion blender or blender until smooth.
- Meanwhile, heat the milk in a small saucepan over medium-high heat. Once the milk is gently boiling, reduce the heat to low. Add the instant espresso powder and vanilla. Whisk well.
- Stir in the rolled oats and cook gently for about 10 minutes, or until thickened, stirring frequently.
- Add the blended dates and cook for about 5 more minutes, or until thickened, adding more milk as needed.
- Set aside to cool. Spread the yogurt evenly over the oats, then dust with cocoa powder using a fine-mesh sieve.
- Combine: Transfer the oats, nondairy milk, blended dates, and vanilla to a container, leaving space at the top.
- Stir well, cover, and refrigerate overnight.
- Top: In the morning, mix well, and top with yogurt and dust with cocoa powder.
Notes
- Use 3 to 4 Medjool dates for sweetness.
- You can soak the dates in strong coffee or espresso for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop, Refrigerate
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg