Like many other pivotal discoveries throughout the course of history, I stumbled upon Oatmeal Buzz by accident.   When I think back to that day in 2011, I think about Ben Franklin flying his key-clad kite in a thunderstorm.  With a bowl of dry oats as my key and a cup of coffee as my lightning bolt, I immediately realized the potential energy laid out in front of me.  Without hesitating, I poured the coffee into the oats and then it happened: the invention of Oatmeal Buzz.

Days that don’t start with coffee are rare for me, and days without breakfast are unheard of; adding coffee to my oatmeal is a convenient way to kill two birds with one stone.  My recipe has undergone several iterations – not all have been palatable, but the most recent formula is my favorite to date.  After tinkering this past weekend, I substituted water for almond milk and used a concentrated coffee; the texture and taste both benefited greatly.

I especially like Oatmeal Buzz as a pre workout meal.  When I consume it roughly two hours before a big workout, it gives me ample time to digest all of the nutrients and metabolize the coffee.  I had it before two big workouts last weekend (link weekend recap post) and went into both energized without feeling full.

Here’s my most recent creation:

(Makes 1 serving)

1/2 cup coffee or coffee concentrate (I use Trader Joe’s Iced Coffee Concentrate)
1/2 cup unsweetened vanilla almond milk (could be substituted for the milk of your choice)
1/2 cup rolled oats

1 tbsp maple syrup (honey or artificial sweetener work too)
1 tbsp sunflower butter (or the nut butter of your choice)
1 whole banana, sliced 
1 tsp cinnamon

1. Bring the coffee and almond milk to a light boil in a small saucepan.  Turn the heat down to a simmer, add oats and cover.
2. Simmer for 10-15 minutes and stir occasionally.
3. When the oatmeal is fully cooked, stir in the maple syrup, sunflower butter, banana, and cinnamon.
4. Remove from heat, remove cover and let it sit for 2 minutes before serving.
5. Go set a new PR.