You never have to decide between a latte or oatmeal again with this cozy, fall spiced maple cardamom oatmeal latte. You can drink your breakfast and eat it, too!
They keep telling us we’re in for an Indian summer and a warmer winter this year and MAN, I am so fecken chuffed about it. Our nights are very cold, our mornings are chilly enough that you need a housecoat and slippers to get up in the morning, but it’s also so bloody beautiful outside during the day that you just need a light jacket to go for a lovely walk in the glorious (not too hot!) sunshine. It’s warm enough that only some of our leaves have started to change color so pretty much everything has just been multicolored for weeks and it isn’t going to stop anytime soon. It is literally perfection around here right now.
I’m currently in Blue Mountain Village, Collingwood (I think they’re the same? or they’re just very close to each other so everyone associates them with each other…) with my mom for a few days and it is just stunning. So stunning that I’m going to keep this short so that we can get back to walking through this gorgeous town, drinking lattes, Christmas shopping and eating the best food and treats from their amazing cafes and restaurants.
I THINK it was the summer of 2015 that we first heard of the oatmeal latte from an article on Bon Apetit. Being oatmeal AND latte lovers, my mom and I knew we obviously had to try it and since we had a big, beast of an espresso machine at our finger tips and about 15 pounds of oats and 40 litres of milk, we gave it a go. You guys, it is delicious.
Since there’s no recipe actually given in the article, we had to figure out what ratio of milk to oats to espresso would be best and which type of oats to use. We settled on quick oats, not instant, a ratio of 3:1 milk to oats and 2 shots of espresso for 1/2 cup of oats or 1 shot for 1/3 of a cup. We prefer to cook the oats in a pot with the milk, cardamom, maple syrup and salt for 2 1/2 minutes then pour it in to a mug and top it with the espresso.
Doing it this way makes sure the oats don’t turn the whole mixture in to a gloopy mess, keeping it a drink with mouthfuls of nutty oats. As the drink sits, you’ll find the oats continue to cook so that, by the time you get half way down or 2/3 of the way down – depending on how fast you drink it – you will want to start eating your espresso infused oats with a spoon.
The oats retain your chew, you don’t have to decide between a latte or a bowl of oatmeal and, well, espresso infused oats. I mentioned that, right? OH but don’t worry if you don’t have an espresso machine- I don’t have one anymore so I simply use my Bialetti Moka Express . You can also just use a french press or a pour over and make your brew reeeeaaaallly strong. Use what you have!
Okay guys, I have to get back to eating and drinking my way through this gorgeous village. You can bet when I get home, I’ll be making myself another one of these maple cardamom oatmeal lattes.
- ½ cup quick cooking oats (not instant)
- 1½ cups of milk (whole is best, 2% is acceptable)
- 2 oz espresso (or really strong brewed coffee)
- pinch of salt
- 1 TBSP pure maple syrup
- ⅛ tsp ground cardamom
- In a saucepan, heat milk, maple syrup, salt and cardamom over medium-high heat, stirring often to prevent the milk from scorching.
- Once hot, add oats and continue to stir and cook for 2½ minutes.
- While the oats are cooking, brew your espresso (or strongly brewed coffee)**
- Pour hot oat/milk mixture in to a mug, top with the espresso and stir to combine.
- Drink hot.
If using an espresso machine, brew your shots 20 seconds before your oats are done.
Craving more oatmeal?