I know that I just posted a recipe for hot oatmeal because it’s *this close* to fall here in Boston but I made this recipe a few weeks ago and never got a chance to post it.

This recipe is dedicated to my Dad, who is a fan of chocolate, coffee and, surprisingly, a huge fan of overnight oats.

I posted my blueberry pie overnight oats recipe back in April and my mom and dad were both pretty enthusiastic about it. Around this time, maybe about two weeks later, I was getting a really weird number of hits on here. Usually, I get the most hits on the days I post a recipe and, usually, the amount of hits is in the same ball park each time. But, a few weeks after the blueberry pie overnight oats went up, I was getting three times the amount of hits I usually get and on days I wasn’t even posting anything. It was so weird! I had no idea what was going on. Then, in early May, Gary (Hi Gary!) leaves a comment saying that my Dad is making everyone at his work try the overnight oats and then directing them to my website! I was super amused! Of all the things I make, my Dad is handing out oatmeal?? I’ve made cookie dough truffles for Pete’s sake and he chooses oatmeal to have his co-workers try?? Too funny!

So, this recipes is for my Dad and all his co-workers. Hopefully this lives up to the blueberry pie overnight oats. And if not, well, at least it’s something different to try!

Mocha Overnight Oats
veganized from The Yummy Life
serving size: 1, but easily multiplied

• 1/3 cup uncooked old fashion rolled oats
• 1/3 cup of non-dairy milk (I used unsweetened vanilla almond milk.)
• 1/4 cup of non-dairy plain yogurt or an additional 1/8 cup of non-dairy milk (I’ve tried this with Soy Delicious Vanilla Soy milk and an addition 1/8 cup of almond milk and liked both ways. The yogurt just produces a creamier texture. Greek yogurt can be used for non-vegans)
• 1 1/2 tsp chia seeds
• 2 tsp maple syurp
• 1 tsp cocoa powder
• 1/2 tsp of instant espresso or instant coffee dissolved in 1 TBSP hot water

Put all ingredients in a jar or container. Stir until well mixed. Refrigerate overnight or up to 3 days. Serve cold.

There may be a few more summery recipes around the corner, I’m thinking at least one more salad, and then the onslaught of fall recipes begins! Oh yes! Sweet Potatoes, Pumpkins, Apples, Squash…you’ve been warned!

Have a great weekend!