For those looking for a healthy but energising start to the day, these almondy coffee oats are just the ticket. The coffee flavour is mild, providing just enough caffeine to kick start the day. The oats provide the slow release of energy to ensure you keep going. I like to make two portions at a time, to then take to work for an easy breakfast during the week.
While we all know oats are good for you, I like to boost the goodness with a good portion of LSA mix. Linseed, sunflower seed and almond, it is a gorgeously nutty way to support your liver and get important omegas into your diet. While the ingredients sound like bird seed, I can assure you the texture and flavour is not. Many stores will carry a form of this mix, Ceres Organics seems to be readily available throughout NZ. Now the Canadian and I do not have an espresso maker, but we do make cold brew coffee. Thick and strong, it is a gorgeous addition to this breakfast. I love the flavour of cold brew here, but espresso would work beautifully in its place.
The reason for these almondy coffee oats is honestly the toppings. The ability to personalise them each day makes them totally enjoyable for breakfast. Here I adore sliced bananas with toasted almond flakes; a drizzle of extra maple syrup never goes astray. Blueberries would be an interesting mix, as would freshly sliced plums.
Ingredients
- 1/4 cup LSA mix
- 1/2 cup rolled oats - I use Harraways Organic
- 1 cup almond milk
- 80ml espresso or cold brew coffee
- 2 tbsp maple syrup
- 1/2 cup flaked almonds, toasted
- Sliced banana
Instructions
Put the LSA, rolled oats, almond milk and espresso into a bowl and then stir to combine. Spilt the oat mixture equally into two transportable containers with lids. I like reusable jam jars, but Pyrex and Weck have some beautiful options. Put the jars into the fridge and leave for a minimum of 6 hours, but as the title says, overnight is best. In the morning, drizzle a little maple syrup and then serve, topped with toasted flaked almonds and sliced banana.
