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.
Case in point: coffee oatmeal. If you’re thinking “WTF?”, let me explain. Oatmeal cooked in 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.
How to Make Coffee Oatmeal
Coffee oatmeal is cooked on the stovetop the same way traditional oatmeal is. The only difference is that instead of just using water or milk, you use a combination of coffee and milk to cook the oats, creating a creamy, indulgent breakfast that’s infused with coffee throughout.
This recipe is a great way to keep that leftover, bottom-of-the-pot coffee from going down the drain. You can even use day-old coffee here, if you want.
Chocolate and hazelnuts pair really well with coffee, but feel free to experiment with other toppings. You can use other types of nuts, hemp seeds, sliced bananas, and/or a swirl of homemade Nutella.Print
Coffee oatmeal (oats cooked in coffee + coconutmilk) combines an energizing meal and your morning joe into a single vessel.
- 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
Keywords: coffee, oatmeal, hazelnuts, chocolate, breakfast