The lighter the coffee, the more delicate the aroma, and light-roasted coffee is the star of this Coffee Breakfast Bowl, which – like my Coffee Banana Smoothie – transforms your coffee jolt into a nourishing, filling breakfast.

By the way, I only drink coffee because I enjoy it – not to help me wake up. Strangely, caffeine has absolutely no effect on me. But I wish it did. I can even drink coffee right before bed if I feel like it!

Chocolate Hazelnut Coffee Breakfast Bowl

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time
Passive Time
  • 2 bananas
  • 80 g oat flakes*
  • 30 g hazelnuts coarsely chipped
  • 4 tbsp blonde roast brewed
  • 200 ml almond milk*
  • 2 tbsp cacao nibs*
  1. Peel and slice bananas. Put one banana aside for topping, and purée or blend the other banana with oat flakes, 20 g hazelnuts, brewed Tchibo Blonde Roast, and almond milk.
  2. Divide mixture into two bowls. Garnish with banana slices, remaining hazelnuts, and cacao nibs.
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Enjoy! :-)

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