The first time I created these Mocha Coffee Cake Overnight Oats, I knew my morning routine would never be the same. Imagine waking up to a breakfast that combines the rich, complex flavor of freshly brewed coffee with the indulgent sweetness of chocolate and the comforting warmth of traditional coffee cake—all in one convenient, ready-to-eat jar. What makes these Mocha Coffee Cake Overnight Oats truly special is the perfect balance of textures: creamy oats that have soaked up the coffee-infused milk contrasted with a crunchy streusel topping that mimics the best part of any coffee cake. The aroma alone is worth the minimal effort—opening the jar releases an intoxicating blend of coffee, cinnamon, and chocolate that promises to transform even the groggiest morning into something extraordinary. As the flavors dance across your palate—first the deep notes of coffee, then the sweetness of maple, followed by rich chocolate and warm spices—you’ll find it hard to believe you’re eating something that’s actually good for you. Keep reading to discover how these make-ahead breakfast jars will revolutionize your mornings while satisfying both your coffee craving and sweet tooth in one nutritious package.
Why You’ll Love This Recipe
Have you ever rushed through your morning routine, skipping breakfast because you simply didn’t have time to prepare something nutritious and satisfying? These Mocha Coffee Cake Overnight Oats solve that universal morning challenge by doing all the heavy lifting while you sleep, ensuring you have a protein-packed, energy-boosting breakfast waiting for you when you wake up.
I started making these Mocha Coffee Cake Overnight Oats during a particularly hectic work period when I was leaving the house at dawn. My partner, who typically avoids anything with the word “healthy” attached to it, stole a bite one morning and immediately asked me to make a double batch the next day. That’s when I knew this recipe was something special—it bridges the gap between nutrition and indulgence so seamlessly that even devoted dessert-lovers are satisfied.
What makes these Mocha Coffee Cake Overnight Oats particularly versatile is how easily they adapt to different dietary needs and flavor preferences. Need more protein? Add a scoop of your favorite protein powder. Avoiding dairy? Substitute almond or oat milk. Watching your sugar intake? Adjust the sweeteners to your taste. You can even serve them cold from the refrigerator in summer or gently warmed in winter for year-round enjoyment.
Now, let’s dive into exactly what you’ll need to create this game-changing breakfast that will have you looking forward to Monday mornings.
Ingredients
For the Overnight Oats Base:
- 1 cup old-fashioned rolled oats: The foundation of our recipe, providing fiber and that perfect chewy texture. Steel-cut oats work too but need longer soaking time. Avoid quick oats, which become too mushy.
- 1 tablespoon chia seeds: Acts as a thickening agent while adding omega-3 fatty acids and fiber. Flaxseed meal can substitute in a pinch.
- 1 tablespoon unsweetened cocoa powder: Provides rich chocolate flavor without added sugar. Dutch-processed cocoa offers a smoother taste, but natural cocoa works fine too.
- 2 teaspoons instant coffee or espresso powder: The “mocha” in our Mocha Coffee Cake Overnight Oats. For stronger coffee flavor, increase to 1 tablespoon, or for a milder taste, reduce to 1 teaspoon.
- ¼ teaspoon ground cinnamon: Adds warmth and that classic coffee cake flavor. Ceylon cinnamon offers a more delicate flavor than the more common Cassia variety.
- Pinch of salt: Enhances all the flavors. Don’t skip this—even a tiny amount makes a big difference.
- 1 cup milk of choice: Creates the creamy base. Works with any milk—dairy, almond, oat, coconut, or soy.
- 2 tablespoons maple syrup: Sweetens naturally with a complexity regular sugar lacks. Honey or agave nectar make good substitutes.
- ½ teaspoon vanilla extract: Rounds out the flavor profile with warmth. Pure extract gives the best results.
- 2 tablespoons plain Greek yogurt: Adds protein and creaminess. For dairy-free options, use coconut yogurt or additional plant-based milk.
For the Coffee Cake Streusel Topping:
- 2 tablespoons almond flour: Creates a tender crumble texture. Regular flour works too, but almond adds nutrition and keeps the recipe gluten-free if needed.
- 1 tablespoon brown sugar: Provides that classic coffee cake sweetness and slight molasses flavor. Coconut sugar is a less refined alternative.
- 1 tablespoon chopped nuts (walnuts or pecans work best): Adds essential crunch and healthy fats. For nut allergies, substitute with sunflower or pumpkin seeds.
- ½ teaspoon ground cinnamon: Essential for authentic coffee cake flavor.
- 1 tablespoon cold butter or coconut oil: Binds the streusel together. Use coconut oil for a vegan version.
- Pinch of salt: Balances the sweetness.
Optional Garnishes:
- Chocolate chips or cacao nibs: For extra chocolate intensity. Cacao nibs add crunch without added sugar.
- A sprinkle of espresso powder: For the coffee enthusiast who wants more intensity.
- Fresh berries: Adds freshness and color contrast.
- Dollop of Greek yogurt: Creates a tangy counterpoint to the sweetness.
- Drizzle of maple syrup: For those with a sweeter tooth.
How to Make Mocha Coffee Cake Overnight Oats
Step 1: Prepare the Overnight Oats Base
- In a medium bowl or directly in your serving jars, combine the rolled oats, chia seeds, cocoa powder, instant coffee, cinnamon, and salt. Whisk thoroughly to ensure the coffee and cocoa powder are evenly distributed throughout the dry ingredients—this prevents bitter clumps in your finished oats.
- In a separate bowl or measuring cup, whisk together the milk, maple syrup, vanilla extract, and Greek yogurt until smooth and well combined.
- Pour the wet ingredients over the dry ingredients and stir thoroughly. Make sure all the dry ingredients are fully submerged in the liquid to allow proper absorption overnight. The mixture should look quite wet at this stage—don’t worry, the oats and chia seeds will absorb much of the liquid as they soak.
- Cover the bowl or seal your jars and refrigerate for at least 6 hours, preferably overnight. The longer the oats soak, the creamier and more flavorful they become.
Step 2: Create the Coffee Cake Streusel Topping
- In a small bowl, combine the almond flour, brown sugar, chopped nuts, cinnamon, and salt.
- Add the cold butter or coconut oil and use your fingertips to work it into the dry ingredients. Continue until the mixture resembles coarse crumbs that hold together when pressed—this texture is crucial for authentic coffee cake streusel.
- Cover and refrigerate the streusel until you’re ready to serve the oats. Keeping the streusel separate until serving time ensures it maintains its signature crunchy texture.
Step 3: Assemble and Serve
- The next morning, check the consistency of your oats. If they seem too thick, stir in a splash of additional milk until you reach your desired creaminess. If too thin, add a sprinkle of additional oats and let sit for 10 minutes.
- Divide the overnight oats mixture between two serving jars if you haven’t already prepared them in individual containers.
- Generously sprinkle the coffee cake streusel topping over each serving. The contrast between the creamy oats and crunchy topping creates that authentic coffee cake experience.
- Add your choice of optional garnishes—a few chocolate chips, a light dusting of espresso powder, fresh berries, a dollop of Greek yogurt, or a drizzle of maple syrup all work beautifully.
- Enjoy immediately, or replace the lid and take your Mocha Coffee Cake Overnight Oats on the go. The streusel will gradually soften when added to the oats, so for maximum texture contrast, add it just before eating.
For Warm Mocha Coffee Cake Overnight Oats (Optional):
- Prepare as directed and refrigerate overnight.
- In the morning, transfer desired portion to a microwave-safe bowl.
- Heat on medium power for 45-60 seconds, stirring halfway through.
- Add the streusel topping after warming.
Variations
Pumpkin Spice Mocha Coffee Cake Overnight Oats
Perfect for fall mornings, add 2 tablespoons of pumpkin puree and ¼ teaspoon each of nutmeg and ginger to the base. Replace half the maple syrup with brown sugar and add extra cinnamon to the streusel. Top with pepitas (pumpkin seeds) for seasonal crunch.
Banana Bread Mocha Coffee Cake Overnight Oats
Add half a mashed ripe banana to the oat mixture and reduce the maple syrup by half. Add a handful of chopped walnuts to the streusel and sprinkle with a tiny pinch of nutmeg. The banana adds natural sweetness and a comforting banana bread flavor that pairs surprisingly well with the coffee notes.
Mint Chocolate Mocha Overnight Oats
Add ⅛ teaspoon of peppermint extract (a little goes a long way!) to the wet ingredients. Use mint-flavored chocolate chips as a garnish and add a drop of green food coloring if you want the visual cue. The cooling mint creates a delightful counterpoint to the rich mocha flavors.
Coconut Mocha Coffee Cake Overnight Oats
Replace half the milk with coconut milk, add 2 tablespoons of toasted coconut to the streusel, and garnish with additional toasted coconut flakes. The tropical notes of coconut add complexity and an exotic twist to your morning routine.
Protein-Packed Mocha Coffee Cake Overnight Oats
Add a scoop (about 20g) of chocolate or coffee-flavored protein powder to the oat mixture, reduce the maple syrup slightly, and increase the milk by 2-3 tablespoons to maintain proper consistency. Ideal for post-workout mornings when your body needs recovery nutrients.
Mexican Chocolate Mocha Coffee Cake Overnight Oats
Add ¼ teaspoon of ground cardamom and a tiny pinch of cayenne pepper to the oat mixture. The warm spices create a complex flavor profile inspired by traditional Mexican chocolate. Garnish with a sprinkle of cinnamon and a few dark chocolate shavings.
Mocha Coffee Cake Overnight Oats
Equipment
- Mixing bowls
Ingredients
Overnight Oats Base:
- 1 cup old-fashioned rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons instant coffee or espresso powder
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 cup milk of choice
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 2 tablespoons plain Greek yogurt
Coffee Cake Streusel Topping:
- 2 tablespoons almond flour
- 1 tablespoon brown sugar
- 1 tablespoon chopped nuts walnuts or pecans
- ½ teaspoon ground cinnamon
- 1 tablespoon cold butter or coconut oil
- Pinch of salt
Optional Garnishes:
- Chocolate chips or cacao nibs
- Sprinkle of espresso powder
- Fresh berries
- Dollop of Greek yogurt
- Drizzle of maple syrup
Instructions
Step 1: Prepare the Overnight Oats Base
- In a bowl or jar, mix oats, chia seeds, cocoa powder, instant coffee, cinnamon, and salt.
- In a separate bowl, whisk milk, maple syrup, vanilla extract, and Greek yogurt.
- Pour wet ingredients over dry ingredients and stir well.
- Cover and refrigerate overnight (at least 6 hours).
Step 2: Make the Coffee Cake Streusel Topping
- Mix almond flour, brown sugar, nuts, cinnamon, and salt in a bowl.
- Add cold butter or coconut oil and mix until crumbly.
- Refrigerate until ready to use.
Step 3: Assemble and Serve
- Stir the overnight oats and adjust consistency with milk if needed.
- Divide into jars and top with streusel.
- Add optional garnishes and enjoy!
For Warm Mocha Coffee Cake Overnight Oats:
- Heat oats in a microwave-safe bowl for 45-60 seconds.
- Add streusel topping after warming.
Notes
- Adjust sweetness by modifying the maple syrup.
- For extra protein, add protein powder.
- Best enjoyed within 2-3 days.
Nutrition
Frequently Asked Questions
How long do Mocha Coffee Cake Overnight Oats stay fresh in the refrigerator?
These oats keep well for up to 4 days in the refrigerator in airtight containers. The flavor actually improves after the first 24 hours as the coffee flavor develops. Store the streusel topping separately in a small container or ziplock bag to maintain its crunch, adding it just before serving.
Can I make a larger batch of Mocha Coffee Cake Overnight Oats for the entire week?
Absolutely! This recipe scales beautifully. Simply multiply the ingredients by the number of servings you need. I often make a week’s worth on Sunday evening, storing them in individual jars for grab-and-go breakfasts. Just remember to keep the streusel topping separate until serving time.
Will these Mocha Coffee Cake Overnight Oats give me the same caffeine buzz as my morning coffee?
Each serving contains roughly the equivalent caffeine of half a shot of espresso, so while it will provide a gentle lift, it won’t replace your morning cup for serious caffeine dependents. If you’re sensitive to caffeine or making these for children, you can reduce the coffee powder or use decaf instant coffee.
How can I make these Mocha Coffee Cake Overnight Oats more filling for busy days?
Boost the protein and healthy fat content by adding 1 tablespoon of nut butter to the oat mixture and increasing the Greek yogurt to ¼ cup per serving. You can also add a scoop of protein powder as mentioned in the variations. The additional protein and fat will keep you satisfied longer.
My oats turned out too thick/thin. How can I fix the consistency?
For too-thick oats, simply stir in additional milk, one tablespoon at a time, until you reach your desired consistency. For too-thin oats, you can either add more oats and let them sit for 10-15 minutes, or stir in an additional tablespoon of chia seeds, which will quickly absorb the excess liquid.
Can I make these Mocha Coffee Cake Overnight Oats without coffee for my kids?
Definitely! Simply omit the instant coffee and increase the cocoa powder to 1½ tablespoons for a chocolate-forward flavor that kids love. You can also reduce the maple syrup and add a mashed banana for natural sweetness that’s more appropriate for children.
Conclusion
When I first shared these Mocha Coffee Cake Overnight Oats with my early-rising colleague who had been skipping breakfast for years, she texted me the next day with six words that summed it all up: “You’ve changed my mornings for good.” That’s the power of a breakfast that balances nutrition with genuine enjoyment—it can transform not just a meal, but a daily ritual.
What I love most about these Mocha Coffee Cake Overnight Oats is how they honor the traditional comfort of coffee cake while reimagining it in a form that nourishes our bodies and fits our busy modern lives. The recipe connects us to the timeless pleasure of a sweet breakfast treat but updates it for our contemporary understanding of health and nutrition.
As you stir together your own jars of these oats, I encourage you to make the recipe truly yours. Perhaps you’ll add a spoonful of tahini for Mediterranean flair, or swap the maple syrup for date syrup to connect with Middle Eastern breakfast traditions. Maybe you’ll reduce the sweetness to suit your palate or double the coffee for extra morning intensity. The beauty of cooking is in this personalization—the way we adapt recipes to tell our own stories through food.
So as you spoon that first creamy bite of Mocha Coffee Cake Overnight Oats, topped with its crunchy streusel crown, remember that you’re not just eating breakfast. You’re participating in the ever-evolving conversation between tradition and innovation, between nourishment and pleasure. And isn’t that harmony what great food is all about?