After two consecutive days of pancakes, I was craving for a stick-to-your-ribs bowl of dense oatmeal. I put the kopi luwak from Bali to good use with this mocha oatmeal – a caffeine boost to kick start the day! On hindsight, maybe using the luwak in oatmeal is a waste. Given that it is so expensive, it should be enjoyed in its own right, pure. form.
This time I prepared the coffee properly, putting my research into action. I used 1/3 tbsp of coffee powder to 1/4 cup boiling water, stirred vigorously and let it be immersed for about 3-5 mins, then filtered with a filter paper. Previously I had used too little powder and as a result, was too watered down. Today’s one was much better.
The chocolate in this recipe comes in three forms – choc chips, chocolate (chia seed) peanut butter and cocoa powder. Triple the chocolate, triple the decadence! Today I also decided to use egg whites instead of protein powder for protein, just for fun.
Unfortunately, no pictures today because I was lazy and also the haze has gotten so bad it has permeated the house, so any pictures would end up foggy. This pic was taken a couple of days ago when the PSI was still in the 200-range.
Mocha Banana Oatmeal
- 1/4 cup (33g) Scottish oats
- 1/2 cup water
- 1/4 cup coffee
- 1/4 cup unsweetened soy milk
- 1/2 banana (50g), mashed
- 1 egg white
- Ground cinnamon
- Vanilla extract
- 1/2 tbsp Cocoa powder
- 1/2 tbsp Choc chips
- 1/2 tbsp Peanut butter
- Chopped fresh fruits (mango, strawberries), optional
- Cook oats in water, coffee and soy milk until desired thickness, about 20 min.
- Whip in mashed bananas, cocoa powder and spices and cook another 3-5 min.
- Serve and top (or layered in between as I did) with choc chips, peanut butter and (optional) fruits.
Surprising that I managed to stick to just one type of nut butter today!