Coffee Oatmeal with Buckwheat Honey, Blueberries and Yogurt

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coffee oatmeal with buckwheat honey recipe
National Honey Board

Coffee-infused oatmeal might be the definition of starting your day on the right foot. After all, it combines our two essential morning routines (breakfast and caffeine) into one delicious bowl. The creation of New York City–based chef Jenny Dorsey, it uses buckwheat honey for a dose of intense, nutty, slightly bitter sweetness that complements the coffee just so. Oh, and did we mention it’s ready in all of five minutes?

We might even set our alarms early tomorrow. (OK, maybe we won’t go that far.)


¼ cup freshly brewed black coffee

¼ to ½ cup milk (depending on preferred oatmeal consistency)

1 packet (28g) plain instant oatmeal

2 teaspoons buckwheat honey

1 tablespoon sliced almonds

2 teaspoons shaved coconut

¼ cup yogurt

⅓ cup blueberries (fresh or frozen; if frozen, allow time to thaw)


1. Combine the coffee and milk in a microwave-safe mug or bowl and stir to combine. Microwave on high until the mixture comes to a boil, about 1 minute.

2. Pour the instant oatmeal into a serving bowl and add the honey. Add the sliced almonds and shaved coconut and stir to combine.

3. Pour the warmed coffee-milk combination on top of the oatmeal and stir, adding more liquid as needed until the desired consistency is reached. Top with the blueberries and yogurt.

Note: You can be as creative as you want with toppings—any type of fresh or frozen berries or nuts would work well with this recipe.

Nutrition Facts
  • 240 calories

  • 10g fat

  • 31g carbs

  • 8g protein

  • 25g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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