I like to call this, “productive porridge”.
Coffee-infused porridge has been on my mind for a while. You see, I’m a coffee girl. I love the stuff. Though love doesn’t quite feel like a strong enough word right now, as I find my pregnant, sleepy self romanticising the wonder that is a strong cup of coffee.
I miss sipping a full, unrestricted cup every morning. Grinding the beans and prepping the brew, the pour, the aroma, the taste… the way it makes me feel delicately buzzed. Buzzed and so sincerely happy. I miss that feeling and the ritual. And though I have been drinking a weak latte around twice a week since halfway through my second trimester (when coffee became appealing again), it’s not the same. I miss those rich, black, morning mugs.
Instead, I’ve been looking to other things to help me feel spritely, to give a bit of energy for the day ahead. Things like nuts and seeds and honey, on top of my beloved bowls of oats. And instead of an everyday comfort, coffee has become a treat, whether those weak lattes, coffee-flavoured ice-cream, or date bars with coffee grounds. This rationing has made me appreciate it more, that’s for sure. So when Di Bella Coffee sent me some coffee beans and requested I make a recipe for them, I took it as a sign to combine my two morning loves, coffee and porridge, for one supremely energetic, productive and happy morning meal.