Your New Go-To Breakfast: Coffee Oatmeal with Buckwheat Honey, Blueberries and Yogurt

Your New Go-To Breakfast: Coffee Oatmeal with Buckwheat Honey, Blueberries and Yogurt

PureWow



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.

 

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