I’m thrilled to partner with So Delicious, my favorite brand of dairy-free alternatives, to bring you this coffee oatmeal recipe. Thank you for supporting the brands that support The New Baguette!
Let’s face it: oatmeal is not sexy. It’s not the crackly sourdough toast smothered in avocado, the golden-hued waffle with a pat of butter melting on top, nor the three-toned pastel smoothie with toppings (I mean, does anyone actually do that?!). What oatmeal is, though, is dependable, fast, satiating, good for you, and endlessly customizable. So maybe oatmeal just needs a rebrand…?
Case in point: coffee oatmeal. If you’re thinking “WTF?”, let me explain. Oatmeal cooked with coffee and creamy coconutmilk instead of water is the ultimate go-getter’s breakfast. It combines an energizing meal and your morning joe into a single vessel, and takes only about 5 minutes to make. It’s an awesome way to start the day – even if you are in a rush to get out the door.
This recipe is also a good way keep that leftover, bottom-of-the-pot coffee from going down the drain. If you don’t have hazelnuts, feel free to use any other nut like almonds, walnuts, pecans, or even hemp seeds here. Alternatively, serve this bowl of coffee oatmeal with a swirl of homemade Nutella.Print
- ½ cup So Delicious Dairy Free unsweetened coconutmilk
- ½ cup strong brewed coffee (hot or cold)
- ½ cup rolled oats
- Pinch of sea salt
- 1 to 2 teaspoons pure maple syrup or honey
- Handful of roasted hazelnuts, roughly chopped
- About 1 tablespoon shaved dark chocolate
- In a small pot, combine the milk, coffee, oats, and salt. Bring to a boil and simmer over low heat until creamy and cooked through, stirring frequently, about 5 minutes. Add the maple syrup to taste.
- Transfer to a bowl, top with the hazelnuts and chocolate and serve immediately.
- Calories: 260
- Carbohydrates: 27.8 g
- Fiber: 3.9 g
- Protein: 6.2 g