You may remember that Coffee Oatmeal was one of the things on my Fall Bucket List. I have been thinking about this breakfast for a long time, but somehow it took me a while to get around to it.
Since I don’t have instant coffee, I decided to use coffee concentrate. Simply combine 2/3 cup coffee with 3 cups of water, and let it sit overnight, up to 12 hours, before straining to separate out the liquid. I use my French Press, making the straining process very easy.
Speaking of my French Press, when I bought it about a year and a half ago, I actually bought a French Press and Milk Frother set that had been a holiday special. The set was on sale for the price of the French Press, meaning I got the frother for free! I haven’t used it for months, but as I was contemplating my perfect bowl of coffee oats, I was inspired to top them off with some fresh milk froth.
- 2/3 cup Coach’s Oats
- 1 Tablespoon chia seeds
- 1/2 cup milk
- 2 cups water
- pinch salt
- 1 large banana
- 1/4 cup coffee concentrate
- Frothed milk
Combine oats, chia seeds, milk, water, and salt in a pot over medium heat. Thinly slice the banana into the pot, and stir vigorously to combine.
Divide oatmeal between two bowls. Pour coffee concentrate over the oatmeal, and top with a few large scoops of frothy milk.
These were some tasty oats! Definitely a fun treat to add into my breakfast rotation. And that milk frother will not be sitting unused for months at a time any more… I had forgotten how easy it is to use, and how much I like frothy milk.
Raspberries go well with latte oats!