When Starbucks starts selling it in 5 years, maybe then you won’t think I’m so crazy.
(can be gluten-free!)
Recipe from here: CCK Oatmeal Recipes
- 1 serving rolled oats (See nutrition link below, for all substitution notes)
- 1/2 cup milk of choice
- 1 cup water or more milk of choice
- 1/4 tsp salt (important to add before cooking)
- 1 tsp instant coffee granules (I use Mt. Hagen decaf.)
- sweetener of choice
Microwave option: Combine first four ingredients in a large pyrex measuring cup, and microwave 4 minutes (watching during the last minute to make sure it doesn’t spill over). Leave in the closed microwave 5 extra minutes, then transfer—uncovered—to the refrigerator to sit overnight and absorb the liquid. The next day, add the coffee, a tiny pinch more salt, and sweetener. Stir, and reheat if desired. (I actually like eating this cold!)
Stovetop option: Combine all ingredients (Cut the water back to 1/2 cup if you’re not planning to let it sit overnight). Cook, stirring occasionally, until oats are soft and fluffy (or until they’re still a little liquidy if you want to let it sit uncovered overnight in the fridge). If desired, chill in the fridge. Otherwise, serve and enjoy
For the entire recipe:
- Calories: 170
- Fat: 4.5 g
- Protein: 5.5 g
- Carbs: 28 g
- Fiber: 5 g
- WW points (new system): 4 points
Above info is calculated using Almond Breeze. Nutritional info may vary slightly, depending on your choice of milk.
I haven’t tried this recipe with quick oats, steel-cut oats, or another flake cereal like kamut flakes. You can sub any of these; just keep in mind that the cooking time and liquid amount may vary.
I used Mt. Hagen decaf coffee granules for the recipe, but feel free to use regular. I’ve only tried the recipe with the instant coffee, so if you want to use liquid coffee (or another coffee-type beverage), you’ll have to experiment.