Elevate your breakfast to another level by adding coffee to your morning oats. Truly delicious and still healthy!
Ingredients for the chicken
1⅓ cups rolled traditional oats
160 ml milk of your choice
2 tbsp finely chopped medjool dates (optional)
pinch of sea salt flakes (optional)
For the coffee mixture:
1 tspn pure cocoa powder
¼ cup fresh espresso
1 tspn stevia or other sweetener of your choice
lemon juice, to taste
A few topping suggestions to serve:
Natural or Greek-style yoghurt
raw cacao nibs
Extra medjool dates
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In a saucepan combine the oats, dates and milk with 2½ cups water and a pinch of salt. Cook over medium heat, stirring occasionally, until the mixture starts to bubble/comes to the boil (approx 5 min). Reduce heat to low and simmer for another 5 or 6 minutes, stirring occasionally. Add a little extra milk or hot water to adjust the consistency if needed.
For the coffee mixture, stir the sweetener, cacoa powder and freshly made espresso coffee until dissolved. Add a little lemon juice at a time. You can either add this mixture to the oats and stir through or drizzle over after adding your toppings. Serve the oatmeal (porridge) in mason jars, bowls, or mugs and top with yoghurt and other toppings of your choice.