Vanilla Bean Frappuccino Oats (Print View)

Coffee-spiked vanilla bean oat jar, layered with creamy textures for a quick, refreshing start.

# 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 - 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

# 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 until evenly distributed.
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 to recombine. Top each jar with whipped cream, chocolate chips or cocoa nibs, and a light dusting of instant espresso powder if desired.
06 - Enjoy the frappuccino directly from the jar while cold.

# Expert Advice:

01 -
  • It tastes like dessert for breakfast but won't leave you crashing by 10 a.m.
  • Everything comes together in under 10 minutes of actual work, then the fridge does the rest overnight.
  • Two jars means you and a friend are set for rushed mornings without repeating the same tired bowl.
02 -
  • Let the coffee cool completely before mixing; I learned this the hard way when hot espresso split the yogurt and created a grainy, separated mess that no amount of stirring could fix.
  • The texture changes as it sits—it's thinner on day one and thicker by day three, so if you're prepping jars for the whole week, add liquid proportionally based on how long they'll sit.
03 -
  • Use room-temperature yogurt and milk rather than cold straight from the fridge; they blend more smoothly and create a more uniform texture overnight.
  • If you're doubling the recipe, don't just double everything—taste as you go because sometimes the proportions shift slightly with larger batches, and you'll want the coffee and vanilla flavors to stay prominent without overpowering.
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