100g porridge oats
500ml milk or milk alternative
1 tbsp soft brown sugar
a few squares of broken dark chocolate (or 2 tsp cocoa powder)
125ml of strong leftover brewed coffee e.g. from cafetiere or stove top
½ tsp ground cinnamon
pinch of salt
Optional: top with cream, brown sugar, maple syrup or sprinkle with your favourite chopped nuts or seeds
In a small mixing bowl or large mug, stir together the coffee and brown sugar until the sugar has dissolved. If using cocoa powder, add this too until combined.
Place the oats in a medium sized saucepan and cover with the milk. Cook on a low to medium heat, continuously stirring for 5 minutes, or until you have a thick and creamy consistency.
Stir in the coffee mix and broken chocolate pieces. Gently mix through and serve with your choice of toppings.