Chef Jenny Dorsey
¼ cup freshly brewed black coffee
¼ to ½ cup milk (depending on preferred oatmeal consistency)
1 packet (28g) plain instant oatmeal
2 teaspoons buckwheat honey
1 tablespoon sliced almonds
2 teaspoons shaved coconut
¼ cup yogurt
⅓ cup blueberries (fresh or frozen; if frozen, allow time to thaw)
1. Combine the coffee and milk in a microwave-safe mug or bowl and stir to combine. Microwave on high until the mixture comes to a boil, about 1 minute.
2. Pour the instant oatmeal into a serving bowl and add the honey. Add the sliced almonds and shaved coconut and stir to combine.
3. Pour the warmed coffee-milk combination on top of the oatmeal and stir, adding more liquid as needed until the desired consistency is reached. Top with the blueberries and yogurt.
Note: You can be as creative as you want with toppings—any type of fresh or frozen berries or nuts would work well with this recipe.