Peppermint Mocha Overnight Oats

In Breakfast, Make-ahead by Frances Largeman-Roth


Makes 4 servings | Prep Time: 10 mins 

I’m no Grinch, but sometimes I need some coaxing to get into the holiday spirit. And the combination of peppermint candy and chocolate never fails to do it. Holiday music also works for me. If you’re trying to get into the holiday spirit, or you just love the flavor of a Peppermint Mocha, without all the added sugar, make a batch of these overnight oats. They also make a fantastic grab-and-go brekkie for holiday guests and grumpy teens.


  • 13/4 cups rolled oats
  • pinch of salt
  • 3 tablespoons cocoa powder
  • 11/2 cups oat milk 
  • 1/2 cup cold brew coffee or cooled coffee
  • 1/8 teaspoon peppermint extract
  • 1 teaspoon date syrup
  • 1/4 cup cacao nibs
  • 1/4 cup crushed peppermint candy
  • 2 Justin’s Dark Chocolate Almond Butter Cups, chopped


  1. Get 4 lidded jars ready to go; set aside.
  2. Combine the oats, salt and cocoa powder in a large bowl.
  3. In a measuring cup, combine the oat milk with the coffee, peppermint extract and date syrup.
  4. Into each of the jars, add about 1/2 cup of the oat mixture, then top with 1/2 cup milk mixture. Top with 1 tablespoon of the cacao nibs.
  5. Top the jars with lids and transfer to the refrigerator for 3 hours or overnight. Remove lids, add and 1 tablespoon of the peppermint candy and 1/4 of the chopped chocolate cups. Enjoy!