I created this oatmeal recipe in collaboration with Rebel Kitchen, who make a Coffee Mylk drink that tastes just like a sweet, creamy latte. But why start your day with the same old hot coffee when you could make hot coffee oats instead?! Combining coffee and cacao is a partnership that all mocha fans will know works brilliantly, and the creaminess of Rebel’s Mylk in this recipe really lends the porridge an indulgent feel. You’ll never look at mornings in the same way again!
2/3 cup oats
1 1/3 cups Rebel Coffee Mylk
1 tbsp cacao powder
2 chopped medjool dates
Toppings of choice – Try cacao nibs, nutbutters and fruit
- In a small saucepan, stir together the oats, milk and cacao powder until evenly mixed, then leave to one side to soak.
- Pit and chop your dates into small pieces (if you don’t have medjools then another variety will work too, or you can just leave them out completely). Add these to the oat mixture.
- Place the pan on a medium heat and stir continually until it begins to bubble. At this point, reduce the heat to a lower temperature and continue cooking and stirring it as the oats thicken.
- When the porridge reaches your preferred consistency, remove it from the heat and transfer to a bowl before showering in your favourite toppings. Serve immediately (and eat it fast before someone tries to steal a spoonful!)