Breanna Wilson - Cooking with Coffee: 4 Breakfast Recipes to Use at Home, On the Trail, or at the Campsite this Summer
If, like us, you can’t even dream of getting out of bed without at least one cup of coffee in your very near future, listen up. Because these four breakfast recipes, from espresso Belgian waffles to no-bake coffee hiking balls, aren’t only easy-to-make, they’re delicious and filled with plenty of good stuff to get your day – and your adventures – going.
Cooking with coffee has never tasted better.
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Overnight Mocha Oats
Morning mocha deliciousness is just a few whisks and one overnight away. Adapt this cooking with coffee recipe to any dietary restrictions – use certified gluten-free oats for those with celiac disease, mix and match ingredients to every taste palate, and add as much – or as little – agave syrup or other natural sweeteners as you like.
Whether you whip this up at the campsite and leave it to sit overnight in the cold or prepare it before a big trip, this recipe is quick, easy, and relatively mess-free. Top with bananas, coconut shavings, or anything else for an extra indulgence when it’s time to devour this tasty treat.
Ingredient List:
1/3 cup plain Greek yogurt
1/2 cup old-fashioned oats
2/3 cup sweetened milk of choice
2 tablespoons shaved organic dark chocolate
1 shot of espresso using your Nanopresso, cooled
1 tablespoon chia seeds or crushed flax seed
Pinch of salt
0 – 1 tablespoon agave syrup to taste
3 raw almonds to garnish
How to Make:
Using your Nanopresso, make your espresso first and let cool.
Then, whisk all ingredients together in a medium-sized bowl. Transfer into two small jars or another easy-to-travel with container with as little air exposure as possible. Shave a small amount of dark chocolate on top, add chopped raw almonds for garnish and refrigerate overnight, or at least 4 hours.
Enjoy in the morning.
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A Kiss of Espresso Belgian Waffles
Things you’ll need: a Belgian waffle iron, a love for espresso and big appetite for this 4-serving recipe.
Ingredient List:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup (packed) light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs, room temperature, beaten
2 tablespoons whole-milk ricotta, room temperature
1 1/4 cups buttermilk
1 shot of espresso using your Nanopresso, cooled
5 tablespoons unsalted butter, melted
Grade A maple syrup or other toppings such as whipped cream
How to Make:
Whisk the flour, granulated sugar, brown sugar, baking powder, salt, and baking soda in a medium bowl to combine.
Whisk eggs and ricotta in a large bowl, then add buttermilk and cooled espresso shot. Whisk until you have a smooth consistency.
Whisk in the melted butter, then fold in the dry ingredients to the wet mixture with a rubber spatula. Do not overmix, lumps are your friend. Let the batter sit uncovered at room temperature 30 minutes, allowing the flour to hydrate.
Heat your waffle iron. When ready, brush with butter and pour 1 cup batter onto the waffle iron. Cook until golden brown and cooked through, roughly 5 – 7 minutes.
Serve with maple syrup and whipped cream.
Alternative serving option: make the day before, freeze, and take to campsite to heat over the fire to serve.
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Banana Buzz Breakfast Smoothie
Thick, filling, and full of all the good stuff, this smoothie will give you a breakfast buzz worth getting up for. Wash it down with a cup of coffee or a shot of espresso and get your morning off to a buzzing start.
Ingredient List:
1 banana
2 pitted medjool dates
1/2 cup coffee using your Pipamoka, cooled
1/4 cup raw cashews
3 tablespoons old-fashioned oats
Pinch of ground cinnamon
Pinch of kosher salt
How to Make:
Blend all ingredients in a blender with a 1/2 cup ice. Blend until smooth. Makes two servings or one large smoothie.
Top with shaved coconut.
For an extra buzz, add collagen powder to help with joint pain and boost muscle mass following a big adventure day.*
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No-Bake Chocolate and Coffee Hiking Balls
When you’re out hiking and need a boost of energy, these no-bake balls are little bursts of delight filled with healthy fat, fiber, and protein. Not only that, but they’re also delicious, easy-to-make, vegan, paleo and refined sugar-free. Freeze them the night before and throw them in your pack in the morning.
Ingredient List:
8 pitted medjool dates
2 shots espresso using your Nanopresso, cooled
1 cup raw almonds
1/4 cup unsweetened cocoa powder
1 tablespoon chia seeds
1 tablespoon crushed flax seed
Pinch of sea salt
How to Make:
In a bowl, soak the pitted dates in the cooled-down shots of espresso. After 15 minutes, pull out the dates and set the shots of espresso to the side.
Using a food processor, pulse the dates for 2 minutes. Add in the espresso shots until the dates become a thick caramel-like paste.
Add in the remaining ingredients to the food processor. Pulse until a dough-like mixture forms. (For crunchier balls, don’t blend for long).
Use your hands to scoop out the mixture and form into balls.
Freeze the night before a hike and throw into your pack in the morning for a delicious trail snack.
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*Always consult with a doctor before taking any recovery or other supplements.