The lemon juice in the coffee syrup adds an extra, exceptional dimension to the flavour.
Add a hit of caffeine to your morning oats, bringing two of the best things about breakfast together in one bowl.
- 120 g (4½ oz/1⅓ cups) rolled (traditional/ porridge) oats
- 2 tbsp sultanas (golden raisins) or sliced dried dates (optional)
- 160 ml (5½ oz/2⁄3 cup) milk
- pinch of sea salt flakes
- 1 tbsp rapadura or dark brown sugar
- 1 tsp Dutch-processed cocoa powder
- 60 ml (2 oz/¼ cup) freshly brewed espresso or good-quality strong instant coffee
- lemon juice, to taste
- natural or Greek-style yoghurt
- sliced fresh (medjool) dates
- raw cacao nibs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the oats, sultanas or dates (if using) and milk with 625ml (21 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 recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.