Gooooood morning and happy Monday! (How’s that for an oxymoron?) Hard to believe another weekend has come and gone. Do anything fun?
I had grand plans for a productive weekend and yet somehow, by the time Saturday afternoon rolled around, I found myself curled up on the living room floor using a balled up t-shirt as a makeshift pillow. Funny how that happens.
Let me back up a bit and explain. Life lately has been a bit of a whirlwind. In the past two weeks alone, I have: started a new job, moved apartments, and launched this blog. And to top it all off, tomorrow I fly out to Montana for a week with my boyfriend, Kyle, and his family. Somehow, nearly every major event this summer managed to find its way into the exact same two week window.
Now don’t get me wrong, I am by no means complaining. In fact, I feel extremely fortunate to have had so many wonderful and exciting opportunities come my way in such a short period of time. But that’s not to say I wouldn’t be opposed to a short (coffee) break. Especially considering the fact that I’m running on an average of 5-6 hours of sleep per night thanks to personal wake-up calls by the lovely, albeit intrusive, Ohio sunrise (we really need to get some bedroom curtains hung, stat).
Yet, despite non-stop chaos and chronic sleep deprivation, I found myself functioning surprisingly well on my usual cup (or two) of morning coffee. But then on Saturday, I sat down to start packing my suitcase and quickly hit a wall (or more literally, a floor). From that point on, it was game over.
Needless to say, I knew something needed to change. And since curtains were not in our immediate future, I knew that change would likely involve coffee.
And so this breakfast was born.
- 3 Tbsp cold brew concentrate*
- 1/4 cup + 2 Tbsp milk
- 1 Tbsp chia seeds
- 1 Tbsp raw cacao powder (may substitute cocoa powder)
- 1/2-1 tsp honey, depending on preferred sweetness**
- 1 Tbsp natural peanut butter
- 1/2 cup rolled oats***
- pinch of salt
- sliced banana (or other fresh fruit)
- additional peanut butter
- chopped nuts
- Add all ingredients to a mason jar or other small bowl with a lid. Cover tightly and shake well to combine all ingredients (may want to stir with a spoon after to ensure that peanut butter has been distributed throughout). Using a spoon, press down a few times to ensure that all oats are immersed in the liquid.
- Cover tightly with lid and place in the refrigerator overnight (or at least 6 hours). Overnight oats may be made up to 2 days in advance and stored in refrigerator until ready to eat.
- In the morning, remove lid and stir. Stir in additional coffee or milk (depending on what kind of a morning you're having) one tablespoon at a time, until desired consistency is achieved.
- Garnish with your choice of toppings and enjoy with a nice big cup of coffee.
- * I like Trader Joe's Cold Brew Concentrate. However, feel free to substitute 1/4 cup strong brewed coffee in place of cold brew concentrate.
- ** If gluten-free, be sure to choose certified gluten-free rolled oats.
- *** May substitute agave nectar or maple syrup for vegan-friendly option.
Now it’s your turn to share! Have you ever added coffee to food? Feel free to link your favorite caffeinated recipes in the comments below!