KUYPERS CREATIVE / DEVELOPMENT RECIPE
Breakfast borrows the coffee cup. Chilled oats and yogurt get a measured coffee kick, with hazelnuts kept crunchy until serving.
Untested draft. Measurements and timings need a physical trial.
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Make it
Yield: 2 breakfast servings in 350 mL jars or bowls
Estimated timing: Estimated 10 minutes preparation plus 8 hours refrigerated soaking; 8 hours 10 minutes total. Untested estimate.
Ingredients
- 80 g rolled oats
- 150 mL milk
- 100 g plain unsweetened yogurt
- 60 mL brewed coffee, cooled
- 20 g pure maple syrup
- 20 g roasted unsalted hazelnuts, roughly chopped
Method
Cool coffee
Prepare coffee and cool the measured 60 mL before combining with dairy. The timing assumes cooled coffee is ready; cooling freshly brewed coffee adds time.
Mix
Stir oats, milk, yogurt, cooled coffee and maple syrup thoroughly in a bowl. Divide evenly between two clean 350 mL jars or bowls.
Chill
Cover and refrigerate for 8 hours to soften the oats. Keep chilled rather than soaking on the counter. Follow dairy label storage instructions.
Finish
Stir each portion, then top each with 10 g chopped hazelnuts immediately before serving. Serve cold. Contains caffeine unless decaffeinated coffee is used; no amount of caffeine is claimed. No additional toppings included.
Allergens and handling
Contains milk and hazelnuts (tree nuts). Oats may have wheat/gluten cross-contact; check labels. No gluten-free or allergen-free claim.
Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.
Trial checks
- Record oat thickness and yogurt consistency.
- Check softened texture after 8 hours and coffee strength; log measured changes.
