If you usually have a coffee with your breakfast, why not combine the two and put coffee in your breakfast and make this Coffee Cake Porridge. It’s like dessert for breakfast, which a coffee kick.
Are you one of those people that just can’t function before coffee? Does the thought of leaving the house without at least 3 cups drunk give you the jitters? I feel you! Without that first cup of coffee, I think that most of us feel like a zombie and if you have been up half the night with a baby, then coffee isn’t even optional. No matter what the day holds, it starts with coffee.
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Now, whilst your day might always start with a big mug of coffee, what if you could include some coffee in your breakfast too? Don’t have time for that second cup? Have some in your breakfast! It’s kind of genius when you think about it, even if I do say so myself! Plus, it is National Coffee Week, so what better time for a coffee recipe?
I am almost ashamed to say that it was only about a year ago that I tried coffee cake for the first time (the same goes for carrot cake). I don’t eat a lot of cake, and when I do I usually go for chocolate cake. Wanting to be a bit more adventurous with my cake selection, I went for a coffee cake and I almost hit myself for waiting so long to try it. It. Is. Delicious. But you don’t need telling that, right? You have been eating it all along, which is why you are here, to see how to turn it in to porridge.
Well, it doesn’t have that cakey texture, but it does have the sweetness and coffee flavour that you know and love from coffee cake. It also has raisins, which I know aren’t always included in coffee cakes, but my favourite coffee cakes have been ones with dried fruit in them. The same goes for walnuts, if they are not scattered on top of a coffee cake, then I just don’t want to know about it. Well, maybe you could twist my arm.
I know it’s a bit odd seeing a Porridge recipe after the glorious weekend we’ve had here in the UK. The sun has been shining all weekend long and it’s been more smoothies than oats for breakfast. We have visited a couple of new (new to us, they are pretty old), country houses and explored the gardens. In fact, we have hardly been home all weekend! Avery LOVES being outside, so we are making the most of it before she becomes a stroppy toddler that says no to everything.
This is Chatsworth House in Derbyshire – you might recognise it from Pride and Prejudice. Over 100 acres of grounds to be explored and Lady Avery was right at home.
And this is Biddulph Grange in Staffordshire. Had it not been for our National Trust membership guide, we never would have known it existed, but it was the perfect spot for a picnic in the sunshine. Well, under the shade of the trees.
But, in true UK style, the nice weather can’t last. It has turned chilly again and that means porridge for breakfast. I remember always thinking that porridge was so boring when I was a kid, but that’s because a drizzle of golden syrup was about as creative as I got with toppings. There is so much that you can do with porridge and this coffee cake version is one of our favourite.
If you can’t quite bring yourself to go backwards towards winter breakfasts, then you could make this as overnight oats instead. Just mix some coffee in to your overnight oats mix and then top before eating. In fact, I am going to try that this week. Whichever way you decide to try it, I hope you find that it’s a new and delicious way to enjoy some java in the morning.
- 60 g / 0.6 Cup oats (I use rolled oats)
- 250 ml / 1 Cup milk (we used cashew)
- 125 ml /0.5 cup freshly brewed coffee
- A sprinkle of cinnamon, nutmeg and ground ginger (to taste)
- 2 tbsp pure maple syrup
- Raisins and walnuts to serve (optional)
Firstly, put the oats, milk, brewed coffee, maple syrup and spices in a pan and bring to the boil. Simmer for around 5 minutes, until starting to thicken.
Finally, divide the raisins and walnuts between bowls and serve.
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