Coffee Oatmeal Latte with Vanilla Hazelnut Coffee Chocolate Granola

For when you want to take your oatmeal to the next level. Or when you want to chew your caffeine!

This is one of my favourite go-to’s for breakfast.  There is something so wonderful about creamy oatmeal, with the hint of coffee in the background.  Yes, this is the ultimate mashup of two breakfast staples, your morning cup of Jo, and a bowl of oatmeal.  I first learned about this trick from an article that was showcasing what one cafe in Breckenridge, Colorado was doing to make breakfast a little bit more memorable and warming for the skiiers coming in from a morning of runs down the hills. 

Here’s how I do it:  I cook the oatmeal in milk as usual, along with a touch of cinnamon, cardamom, and salt, till perfectly creamy.  While it is cooking, I steam some whole milk with a frother.  You can also use a stand milk steamer, like one Nespresso makes.  Ideally you want  a good bit of foam with the steamed milk.  To add the coffee component, a good strong pour-over is my favourite way to add my morning coffee.  If you make it strong enough, an espresso cup’s worth will be perfect.  I just make my usual cup of coffee, and make a little bit more.  

Once the oatmeal has just come to the perfect cooked consistency, add some vanilla and brown sugar, transfer your oatmeal to a bowl.  Then pour in half of the frothed milk, and the coffee.  Stir till completely smooth and creamy.  Add the foam from the milk on top, finish with your favourite granola. I like a Vanilla Hazelnut Coffee and Chocolate Granola since it is the perfect accompaniment. I’ll share it here as well.

Naturally, you can make up a batch of oatmeal or porridge the way you like to do, with whatever ingredients float your boat.  The main thing is having it lightly sweetened, and having the frothed milk and coffee ready to go.  The coffee will blend into whatever porridge you like, and the frothed milk will really enhance the creaminess of your morning bowl.

I’m telling you, once you’ve tried this, you will be hooked!! The coffee goodness shines through without being strong or distracting. It is cozy, full of flavour, and makes morning something to look forward to.  Until you are done and have to do the dishes.

How to make one bowl of Oatmeal Latte:

Combine 1/2 cup of oatmeal with 1/2 cup of whole milk (or nut milk) and 1/2 cup of water.  Add 1/8 tsp of salt, 1/4 tsp cinnamon and 1/4 tsp cardamom.  Cook over medium-low heat, stirring until the oats are cooked through and it is perfectly creamy.  While this is cooking, froth or steam 1/2 cup of milk till a good foam is formed.  At the same time,  prepare your favourite coffee, whether pour over, pod, french press etc.  You will need about 2 fluid oz or 1/4 cup of strong coffee.  Add 1 tbsp of your favourite sugar and 1/4 tsp vanilla and stir through the oatmeal.  Pour half of the frothed milk into the oatmeal to make it even more creamy, saving any foam for just before serving.  Stir the coffee through as well.  Place it all in a cereal bowl or very large mug.  Finish with the final bit of foamed milk, and a sprinkling of granola.  Enjoy!

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Vanilla Hazelnut Coffee Chocolate Granola

Crunchy clusters of hazelnuts, oats, cranberries, coffee, and chocolate scented with vanilla. This is a great way to chew your caffeine in the morning! Also makes the best snacking granola!

Course Breakfast

Cuisine American

Keyword chocolate, coffee, granola, hazelnuts

Prep Time 20 minutes

Cook Time 1 hour

Servings 6 cups

Ingredients

• 1 1/4 cups (190g) raw hazelnuts
• 3 Tbsp (45 ml) coconut oil, melted
• 2 Tbsp (60 ml) dark maple syrup
• 2 tbsp runny honey
• 1 1/2 Tbsp very strongly brewed coffee
• 1 Tbsp sugar
• 1/2 teaspoon vanilla paste
• 1/2 teaspoon salt
• 2 cups (180g) old-fashioned rolled oats
• 1/2 cup (75 grams) dried cranberries or cherries
• 1 cup (200g) dark chocolate (70% cocoa), chopped

Instructions

1. Heat the oven to 350°F (180°C)
2. Lay the hazelnuts on a parchment lined baking sheet, and toast for about 10 minutes, until hazelnuts become lightly golden and the skins are starting to release. Transfer to a big tea towel, bundle up, then shake and rub to remove the skins from the nuts. Leave to cool.
3. Roughly chop half of the hazelnuts, and setting the remaining whole ones aside.

4. Lower the oven to 300F (150C)

5. In a medium bowl, combine warm melted coconut oil with maple syrup, honey, coffee grounds, brewed coffee, sugar, vanilla, and salt.

6. Combine the hazelnuts, oats and cranberries in a big bowl, then pour the coffee liquid on top. Toss well.

7. Line a large baking sheet with parchment paper and spread the granola mixture evenly in one layer. Bake until it’s golden brown and feels dry to the touch, about 45-55 minutes (baking time can vary, so check every so often)

8. Cool completely on the baking tray, then break into clusters, and add the chopped chocolate. Store in a air-tight container and keep for up to 2 weeks at room temperature.

Recipe Notes

Inspired by a recipe over at Del's Cooking Twist