Add a hit of caffeine to your morning oats, bringing two of the best things about breakfast together in one bowl! 


  • 120 g (4½ oz/11⁄3 cups) rolled (traditional/porridge) oats

  • 2 tablespoons sultanas (golden raisins) or sliced dried dates (optional)

  • 160 ml (5½ fl oz/2⁄3 cup) milk

  • pinch of sea salt flakes

  • Coffee syrup

  • 1 tablespoon rapadura or dark brown sugar

  • 1 teaspoon Dutch-processed cacao powder

  • 60 ml (2 fl oz/¼ cup) freshly brewed espresso or good-quality strong instant coffee

  • lemon juice, to taste

  • To serve

  • natural or Greek-style yoghurt

  • sliced fresh (medjool) dates

  • raw cacao nibs


  • 1.

    Combine the oats, sultanas or dates (if using) and milk with 625ml (21 fl oz/2½ cups) water and a pinch of salt in a heavy-based saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the mixture comes to the boil. Reduce the heat to low and simmer for 5–6 minutes, stirring occasionally, until thickened. Add a little more milk or hot water to adjust the consistency.

  • 2.

    Meanwhile, for the coffee syrup, stir the sugar, cacoa powder, a tiny pinch of salt and coffee until dissolved. Add lemon juice a little at a time, to taste.

  • 3.

    Serve the oatmeal (porridge) into bowls, swirl the yoghurt through and drizzle with the coffee syrup. Scatter with the sliced dates and cacao nibs.


This Coffee Oatmeal recipe is refined-sugar free and vegetarian.

This recipe is featured in Caroline Griffiths' book, 'Breakfast Bowls', published by Smith Street Books. RRP $29.99.

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