Vanilla Bean Frappuccino Oats

# Components:

→ Oats & Base

01 - 1 cup old-fashioned rolled oats

02 - 1 cup milk (dairy or unsweetened almond milk)

03 - 1/2 cup Greek yogurt, plain or vanilla

04 - 2 tablespoons chia seeds

05 - 2 tablespoons pure maple syrup or honey

→ Coffee & Vanilla

06 - 1/4 cup strong brewed espresso or coffee, cooled

07 - Seeds from 1 vanilla bean or 1 teaspoon pure vanilla extract

→ Toppings

08 - 2 tablespoons whipped cream, optional

09 - 1 tablespoon mini chocolate chips or cocoa nibs

10 - 1 teaspoon instant espresso powder, optional for dusting

# Directions:

01 - In a medium bowl, combine oats, milk, Greek yogurt, chia seeds, and maple syrup. Stir until well blended.

02 - Add the cooled espresso or coffee and vanilla bean seeds or extract. Mix thoroughly to distribute flavors evenly.

03 - Divide the mixture evenly between two mason jars or airtight containers.

04 - Cover and refrigerate overnight, or for at least 6 hours, until oats are soft and creamy.

05 - Before serving, stir the oats thoroughly. Top each jar with whipped cream, chocolate chips or cocoa nibs, and a light dusting of instant espresso powder if desired.

06 - Enjoy chilled, straight from the jar.

# Expert Advice:

01 -

It tastes like dessert but sneaks in real nutrition, so you feel less guilty about that whipped cream.
Zero cooking means you can prep it while your coffee brews, then forget about it until morning.
The vanilla bean and espresso combo hits different when you're used to basic oatmeal.

02 -

Don't skip cooling the espresso or you'll cook the yogurt and end up with a weird chunky texture that no amount of stirring fixes.
The mixture will look too thick and dry when you first combine it, but trust the overnight soak, it transforms into something perfectly creamy.

03 -