Want to know a secret? I hate eggs. Hate may not even be a strong enough word. Maybe “despise” would be more fitting. I just can’t stomach an egg no matter which you cook it. Poached, fried, hard boiled or scrambled. All bad in my opinion.
OK. Wait. Correction. I can think of one example where I find eggs to be tolerable. When they are hidden in a quiche with copious amounts of cheese, cream, bacon and flakey pastry crust. But that’s it.
People are usually pretty shocked when they discover my extreme distaste for eggs. Because it’s one of those foods that most people really like. So go ahead and judge me. I’m used to it by now. But at least know that I try to like them. I wish I liked eggs. I taste them periodically to see if my taste buds have changed. But sadly, they haven’t.
Where am I going with all this? I swear I have a point!!
OK, here it is. When you don’t eat eggs, breakfast time can get boring real quick. I rely on oatmeal a lot during the colder months. But plain oatmeal is – to state the obvious – PLAIN. So I’m always looking for ways to jazz up my oatmeal. And what better way to do that than with coffee, chocolate and Nutella! Good morning to me! This Mocha-Nutella Oatmeal is so good, it’s even worthy of weekend breakfast status.
I start by cooking the oatmeal in my usual way. While I’m doing this I add in some instant expresso powder, cocoa powder and brown sugar. When the oatmeal is finished, I swirl in a big dollop of Nutella. Then I top everything off with some chopped nuts, because in my opinion oatmeal requires a bit of a crunch. While I haven’t written this in the recipe below, some sliced banana is also very welcomed here.
The recipe below starts with 1 cup of uncooked oats. You can use whatever kind of oatmeal you want for this: old-fashion, steel cut or even quick cooking oats. The amount of liquid (milk or water) and the time it takes to cook the oatmeal will vary depending on which type you use and the final consistency and texture you prefer for your oatmeal. Just make it how you normally would (or follow the package instructions), adding in the other ingredients as listed below.
I’m a person that usually needs to be forced to eat breakfast. Why anyone would want to put food in their mouth before 10am is a total mystery to me. But this Mocha-Nutella Oatmeal actually makes me want to get up and eat breakfast!
Recipe inspired from The Kitchn
I don’t need the calendar to tell me it’s Spring. Because I have flowers! Lots and LOTS of flowers. Seattle is in full bloom right now with cherry blossoms, daffodils, rhododendrons and many of other things that I can’t properly identify. I guess all that rain was good for something! I can’t get over how beautiful and lush the landscape is right now. I can feel myself smiling when I’m out strolling through the flowers and green grasses in the parks by my house. Even my dog is happier!
I don’t know about you guys, but there is something about being in a good mood that just makes me want to bake. Consequently, I also love to bake when I’m sad, stressed, bored, hungry…you get the idea. I know. I have problems. Moving on.
When this particular baking urge took hold of me, I remembered a lovely looking coffee cake with a blackberry filling from Naomi at Bakers Royale. And since nothing says PNW like blackberries, I figured this cake was the perfect way to celebrate the return of good weather to Seattle.
This Blackberry and Almond Coffee Cake is everything a good snacking cake should be. It has a tender, moist crumb. A crunchy, nutty streusel topping. And a sweet little ribbon of blackberry filling running throughout the entire cake. It’s very elegant and uncomplicated. It would be the perfect addition to your Easter or Mother’s Day brunch. And if you want my opinion, I also think it’s virtuous enough to be enjoyed at breakfast time with a cup of coffee. But that’s just me and my sweet tooth talking.
You can use fresh or frozen blackberries here. I used the remains of my blackberry stash from last season that I had tucked away in my freezer. If you are using frozen berries, just make sure to thaw them out first.
Recipe barely adapted from Bakers Royale