To go in the book, or not to go in the book. This is the question….
Perhaps this recipe is borderline gimmicky, but I think there is a certain charm about having your breakfast and morning cup of coffee in one. I recommend it for any slow-movers in the morning, it will certainly get you bouncing.
The key part of making this successfully, so it is not overly liquid and has the right balance of porridge sweetness with coffee kick is to brew a small but strong espresso. Too much coffee liquid will turn the cappu-oatmeal into soup. No deal.
I shall leave in in your hands. It is certainly one to try!
Cappuccino Oatmeal Ingredients
- 50g rolled porridge oats, or oatbran
- 125ml milk, of choice (I went for Oatly’s oat milk, to keep to the oat theme)
- 1 tbs maple syrup, or honey
- 1 shot good quality espresso
Cook the oats in the 100ml milk and maple syrup/ honey for 5-10 mins until it is a nice porridge texture.
Make the shot of espresso and steam the remaining 25ml milk into froth.
Pour the porridge into a tall jar or glass. Top with the espresso and finally the frothed milk.
Finish with a scattering of cocoa powder.
Try not to get a frothy moustache…