Coffee creme will transport your morning oats to another galaxy. Without it, your oats will only hit the clouds. This creme recipe is called dalgona in South Korea, and has fuelled today’s coffee hipsteria from Seoul to Slane. If you’re a purist like me, you can get your thirsty mitts on sensational instant coffee online from 3fe – a small Irish roasters. Your local health store may also stock Clipper organic instant coffee, which is a mighty fine thing (and has saved multiple code-red situations during months of home-schooling).
part from their wad of soluble fibre, oats also carry insoluble fibre, which causes giddiness among food scientists. Insoluble fibre is talented at policing our bowels, improving traffic jams and reducing transit time. Maybe this is what gives oats their superstar status?
The soluble fibre, specifically beta-glucan, is thought to gift our bodies with immune-loving polysaccharides similar to those found in medicinal mushrooms such as shiitake. These naturally-occurring polysaccharides can also benefit heart health by latching onto cholesterol in the bowels and shoo-ing it out the back door before our body gets a chance to reabsorb it. Nifty, eh? And at 99c per kilogramme, oats are one very special food.
We’re using cup measurements here because I squirm at the idea of getting out a weighing scales to make my breakfast. Any tea cup will do.
And if it’s all rather too much, then keep an eye out for Iswari Irish brand of wholegrain breakfast mixes in Supervalu stores nationwide. We love them. Add milk and leave overnight – perfect fodder for camping.
Enough for 2 portions
For the summer oats, you will need:
1 cup jumbo oats (use any cup to measure)
1½ cups preferred type of milk (use any cup to measure)
Squeeze of lemon juice
Pinch of flaky sea salt
4 tablespoons chia seed, or whole buckwheat, or sunflower seeds
For the coffee creme, you will need:
2 tablespoons instant coffee
2 tablespoons coconut sugar (or other sugar)
2½ tablespoons boiling water
1 For the summer oats, stir all the ingredients together and leave in the fridge overnight. They will be plump and creamy by morning.
2 In the morning, before eating, whip up your coffee creme. Using an electric whisk (or a balloon beater and tenacity), whip together the instant coffee, the sugar and the boiling water for at least 3 minutes. It will turn from dark and runny to a thick caramel colour.
3 Scoop on top of your overnight oats, and tuck in with the kind of delicious reverie normally reserved for religion or a Cos end-of-season sale.
Sunday Indo Life Magazine
Reviewed By This Is Article About The Wholefoodie: Susan Jane White’s South Korean dalgona – Irish-style – is the ideal breakfast for coffee lovers was posted on have 4 stars rating.