I love coffee.
The first thing I do every morning (after giving Tank a few scratches on the back) is walk straight to my coffee pot and pour myself a nice, hot cup of coffee. I don’t need coffee to wake up (I am usually ready to go as soon as my feet hit the ground), but every morning I set aside a few extra minutes to sit down and enjoy my coffee, because I like it!
This may sound a little strange, but Matt and I each have our own favorite mug for drinking coffee. I don’t think that we are the only people that have a favorite mug-ooor maybe we are a little weird…But people who come to our house and have coffee…they know…Don’t use their mugs! We have a little diner in our town that has an eclectic collection of mugs. Matt thinks I am a little ridiculous when he finds me searching for a table with a good mug…but I swear a good mug makes coffee taste better.
Do you have a favorite mug for your coffee or tea? – I bet you can’t figure out which mug belongs to who…
The real reason for this post is to share an overnight oat recipe that was inspired by my love of coffee: Mocha Overnight Oats
I wasn’t sure how I would feel about the coffee/oat combo, but I was pleasantly surprised when I dug into my bowl of oats this morning. The instant espresso powder that I used added a slight (but not overly powerful) coffee flavor to these chocolaty oats.
Mocha Overnight Oats
3/4 cup rolled oats
1 teaspoon instant espresso powder
1 TBS chia seeds
1 TBS cocoa powder
1 teaspoon honey (or more to taste)
3/4-1 cup almond milk (If I had chocolate almond milk, that would have made these even more fabulous!)
Splash of vanilla
Stir everything together in a bowl. Cover with plastic wrap and refrigerate overnight. In the morning, add some more milk (if needed).
I topped these oats with toasted hazelnuts and dark chocolate chips. Mmmmm.
-Take Tank for a walk before it gets too warm (he is not a fan of the heat)
-30 minute run