Expresso Oatmeal Recipe

Combine liquids and oats

In a medium saucepan, combine 1 cup water, 1 cup milk, and 1/4 teaspoon fine salt. Bring to a gentle simmer over medium heat.

Add oats and cook

Stir in 1 cup rolled oats. Reduce heat to medium-low and cook, stirring frequently, until the oats are tender and most liquid is absorbed, about 6–8 minutes for rolled oats. If you prefer creamier oatmeal, cook 1–2 minutes longer and stir more often.

Prepare espresso

While the oats cook, brew half a cup (about 120 ml) of fresh espresso. If you want more concentrated coffee flavor or don't have brewed espresso, dissolve 1/2 teaspoon instant espresso powder in 1 tablespoon hot water and add later.

Incorporate espresso

When the oats are nearly done and have absorbed most liquid, stir in 1/2 cup brewed espresso. Continue to cook for 1–2 minutes, stirring, until the mixture is heated through and incorporated. If using instant espresso concentrate, stir it in now.

Flavor and sweeten

Remove the saucepan from the heat. Stir in 1 tablespoon brown sugar (or maple syrup), 1/2 teaspoon vanilla extract, and 1 teaspoon cocoa powder if using. Taste and adjust sweetness or espresso intensity as desired—add up to 1 more tablespoon sweetener or a pinch more espresso powder for a stronger kick.

Serve and garnish

Spoon the espresso oatmeal into bowls. Top with 1/2 cup sliced banana, 2 tablespoons chopped toasted nuts, and 1 tablespoon dark chocolate shavings if desired. Drizzle with 1 teaspoon milk or cream for extra richness. Serve immediately.

Storage and reheating

Store leftovers covered in the refrigerator for up to 3 days. To reheat, add a splash of milk or water and warm gently on the stove or microwave until heated through, stirring to reincorporate the espresso flavor. If needed, add a small splash of brewed espresso or 1/4 teaspoon instant espresso dissolved in hot water to refresh coffee flavor.