Daylight saving time 2015: Three coffee-infused recipes to fight the fatigue
Setting clocks forward by one hour signals the changing of the season, days getting longer and … a few extra yawns for a few days.
Daylight saving time began in the wee hours of Sunday, March 8, and clocks were changed as folks remembered to spring forward. And while the good news is the coming of spring means we are almost through with winter, losing an hour of sleep can feel rough – especially on a Monday.
- RELATED: Daylight saving time 2015: Five tips to spring forward and beat grogginess
- RELATED: Recipe Exchange: Two coffee cake recipes to bring cheer to any weekend morning, Jan. 18
If the one cup of coffee in the morning just doesn’t do the trick on an extra sleepy Monday, try these two coffee-infused recipes, or dress up your coffee with another recipe.
DIRTY CHAI OATMEAL
From Oatmeal Artist. Serves one.
One of the best ways to let your body adjust to daylight saving time is to eat at regular mealtimes and maintain an exercise regimen, Web MD reports. Kickstart your metabolism and stay full until lunchtime with a stick-to-your-ribs bowl of oatmeal spiked with the caffeine boost you crave.
- RELATED: La Bonne Vie: Baked oatmeal makes the perfect breakfast for frosty winter mornings, Feb. 28
- ⅔ cup strong brewed coffee
- ⅓ cup milk of choice
- ½ cup rolled oats
- ½ ripe banana
- ½ tsp. vanilla extract
- ¼ tsp. cinnamon
- Pinch of ground cloves
- Pinch of nutmeg
- Pinch of salt
- Bring coffee and milk to boil, add oats and reduce to medium heat.
- While oats are simmering, mash the banana. Add to oatmeal and stir well.
- Once more liquid has absorbed, add vanilla extract, spices and salt. Stir well.
- When cooked to consistency, transfer to bowl and add more coffee or milk as desired.
BANANA COFFEE BREAD WITH COFFEE GLAZE
From Savoring the Thyme. Serves about eight.
Skip the drive-thru line of your favorite coffee store and pop a loaf of bread in the oven while you’re getting ready in the morning. Your stomach will thank you — not to mention your house will smell amazing.
- 1½ cups coffee, double strength and cooled
- ¾ cup packed light brown sugar
- ¼ cup canola oil
- 2 eggs
- ½ tsp. vanilla
- 2 ripe bananas, mashed
- 1¼ cups whole-wheat flour
- 1 cup all-purpose flour
- 1 tsp. cinnamon
- ½ tsp. baking soda
- 1½ tsp. baking powder
- ½ tsp. salt
- 2 cups confectioner’s sugar
- Brew one cup of coffee and set aside. Preheat oven to 375 degrees and spray a loaf pan with non-stick spray.
- Mash the bananas. In a large bowl, whisk coffee with brown sugar, oil, eggs, vanilla and bananas.
- In a separate bowl, whisk whole-wheat pastry flour, all-purpose flour, cinnamon, baking soda and baking powder.
- Gently fold dry ingredients into the wet ingredients and mix until just combined. Transfer to prepared loaf pan.
- Bake for about for 50 minutes to an hour, or until top is light brown.
- Remove and let bread cool for a few minutes, then transfer to cooling rack.
- Once bread is completely cooled, place confectioner’s sugar in a bowl with a teaspoon of coffee. Mix well and add either more coffee or sugar until consistency of maple syrup is achieved. Pour over the bread.
CROCK POT VANILLA LATTE
From Kitchen Treaty. Serves four.
Take your morning or afternoon brew to the next level with this easy latte recipe — you can even toss it in the slow cooker the night before so you can catch a few extra Zs in the morning.
- 4 cups milk of choice
- 2 cups very strong coffee, brewed
- ½ cup vanilla coffee syrup
- Whipped cream (optional)
- Add milk, coffee, and syrup to a slow cooker and stir.
- Cook on high for two hours, or until heated through. Stir occasionally to avoid scalding.
- Top with whipped cream, if desired.