I think one of my greatest weaknesses in life may be my intolerance for coffee. I love the way it tastes, and there are definitely times when I would appreciate the caffeine buzz, but unfortunately coffee just makes me feel jittery and slightly nauseous.
Even though I know I don’t like how coffee makes me feel, I continue to order lattes or cold brew once in a while, always promising myself “this time will be different.”
The other day I went out for coffee with a friend before school and ordered a chai flavored cold brew. It was delicious and I felt very trendy, but before I even finished my drink I could feel the effects. For the entire class I had to fight the urge to laugh hysterically as I frantically googled whether coffee could kill me (yeaahhh I may be a bit of a hypochondriac). The jumpy feeling passed quickly, but the experience was uncomfortable enough to keep me away from coffee for a while.
This recipe is the perfect middle ground in my love-hate relationship with coffee. The small quantity of coffee imparts all the flavor I love without the discomfort I experience from caffeine, and the heartiness of the oats cures my usual coffee-induced queasiness and packs a nutritional punch. Anyone else have a star-crossed coffee love story? What are your solutions?
- 3/4 cup quick cook oats
- 1 1/4 cup water
- 1/3 cup milk
- 2 tbs freshly brewed coffee
- 1/2 tbs maple syrup
- Cook oatmeal on the stovetop according to package instructions.
- While oatmeal cooks, pour milk into a glass jar and microwave for 45 seconds.
- Remove jar from microwave, screw on lid, and shake vigorously for about 60 seconds. (If jar is too hot to hold, wrap in dish towel before shaking)
- Once milk becomes frothy, pour into oats (which should remain on the stove) , and stir gently.
- Stir freshly brewed coffee into oats and allow to cook for another minute before serving.
- Drizzle with maple syrup and enjoy.