Coffee lovers, hear this out: brewed chicory root gives overnight oats a deep, bittersweet edge that tastes like coffee but skips the caffeine jitters entirely.
Ingredients
- 1 cup rolled oats
- 1 cup brewed chicory root coffee, cooled
- 1/2 cup unsweetened almond milk
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Pinch of sea salt
- 1 tbsp cacao nibs
- Sliced banana, for topping
Instructions
- In a jar or bowl, combine oats, chicory root coffee, almond milk, and chia seeds.
- Stir in maple syrup, vanilla extract, cinnamon, and sea salt until well mixed.
- Cover and refrigerate overnight, or at least 6 hours.
- In the morning, stir well and add a splash more almond milk if the texture is too thick.
- Top with cacao nibs and sliced banana before serving.
Nutrition Facts (per serving)
| Calories | 240 |
| Total fat | 6g |
| Total carbohydrates | 40g |
| Dietary fiber | 9g |
| Protein | 7g |
| Sodium | 95mg |
Why This Is Good for Your Gut
Roasted chicory root is roughly 40 percent inulin by weight, one of the most studied prebiotic fibers for its ability to selectively increase Bifidobacterium populations in clinical trials. Paired with the beta-glucan in rolled oats, which slows glucose absorption and feeds a separate set of fiber-fermenting bacteria, this bowl covers two distinct prebiotic pathways at once. Wondering how real coffee affects your gut? Read Bulletproof Coffee and Your Gut.
Tastes like coffee, acts like fiber, wins either way. For more overnight oats variations, try our Ginger Turmeric Overnight Oats with Pumpkin Seeds.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
