Coffee for breakfast? Obviously. But let’s add maple syrup and crunchy granola, because life’s too short for bland oats. These overnight oats soak up bold coffee, rich maple, and a touch of cinnamon. The best part? Coffee-infused granola that makes you question why you ever settled for plain cereal. This breakfast is sweet, nutty, and caffeinated enough to jumpstart your day. No cooking, no effort, just a jar full of morning magic. Wake up, grab a spoon, and enjoy the genius of making breakfast while you sleep. It’s lazy but in a smart way.

Maple Coffee Overnight Oats with Coffee-Infused Granola

moka coffee pot

Creamy maple-infused oats with a crunchy coffee granola topping, delivering sweetness, caffeine, and texture in every bite.

Print Recipe

Prep Time 5

Total Time 5

Servings 2 servings

Calories 450 kcal

Ingredients

For the Oats:

1 cup rolled oats
1 cup milk any kind
¼ cup brewed coffee cooled
2 tbsp maple syrup
1 tbsp chia seeds
½ tsp cinnamon
½ tsp vanilla extract

For the Coffee-Infused Granola:

½ cup rolled oats
2 tbsp chopped nuts almonds, walnuts, or pecans
1 tbsp brewed coffee
1 tbsp maple syrup
½ tsp cinnamon
1 tsp coconut oil

Instructions

Mix oats, milk, coffee, maple syrup, chia seeds, cinnamon, and vanilla in a jar. Stir until well combined.
Seal and refrigerate overnight to let the flavors blend.
For the granola, mix oats, nuts, coffee, maple syrup, cinnamon, and coconut oil in a bowl. Stir well.
Bake granola at 325°F (163°C) for 10-12 minutes, stirring halfway. Let it cool.
Top the overnight oats with coffee-infused granola before serving.
Eat immediately and enjoy your caffeinated masterpiece.