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