Morning Coffee Oatmeal

Morning Coffee Oatmeal Breakfast Bowl
Smith Street Books © Chris Middleton
  • Yield: 4 servings


120grams (4 1/2 oz or 1 1/3 cups) rolled (traditional/porridge) oats
2tablespoons sultanas (golden raisins) or sliced dried dates (optional)
160milliliters (5 1/2 fl oz/ or 2/3 cup) milk
Pinch of sea salt flakes
Coffee Syrup
1tablespoon rapadura or dark brown sugar
1teaspoon Dutch processed cacao powder
1/4cup (2 fl oz) freshly brewed espresso or good-quality strong instant coffee
Lemon juice, to taste
To serve
Natural or Greek-style yogurt
Sliced fresh (medjool) dates
Raw cacao nibs


  1. Combine the oats, raisins or dates (if using) and milk with 625ml (2 1/2 fl oz/2/3 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, cacao 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 yogurt through and drizzle with the coffee syrup. Scatter with the sliced dates and cacao nibs.

Breakfast Bowls

Recipe reprinted with permission from Breakfast Bowls (Smith Street Books © 2017)