The perfect morning coffee accompaniment?
December 10, 2024 11:34 AM   Subscribe

For quite a few years now, I've been making myself a small flat-white coffee each morning (after my homemade nut smoothie). But I'm looking for a solid food accompaniment, to sit alongside the coffee, and add a little bulk and chew in the mornings.

I've got the flat-white dialled in really well. It's naturally sweet, no bitter aftertaste, not sour, etc. and is a pleasure to savour and sip slowly, etc. (oat milk and a medium to light roast bean).

My nut smoothie I prepare in advance in daily portions, so just chuck one into the blender with water and half a frozen banana. So meal prep has been working really well for me.

Some of the coffee sides I've tried -- with the reasons why they don't quite work for me for this:

* biscotti -- too dry, too small, and if purchased are individually wrapped in plastic which I'd like to avoid.
* a single jaffa ball -- too small, and doesn't really do much for me (it's just been offered in a few coffee shops as a complemtary side)
* A slice of toast (any kind of topping) -- a bit too big, and weirdly kind of too involved for my coffee routine as it is now.
* Afgan biscuits [store brought] -- these have been pretty close to just right, depending on the batch. The in-house bakery ones tend to be better, if not too sweet. The multi-pack ones off-the-shelf tend to be too dry and too sweet. Home-made versions weirdly I haven't yet managed to get a recipe that works well for me for this context.
* A home-made double chocolate chip cookie [regular cookie recipe, with added cocoa powder to the flour, to counter some of the sweetness] -- these have been the closest to just about right. I can of course adjust the cookie size and chocolate levels to work with the small coffee, but it still feels like it's missing something.

So some other snowflakes:

* It needs to be vegan (or at least possible to be adapted to vegan)
* Ideally home made in batches, such as a week's worth prepared in advance, and stored in an air-tight container until ready to eat one each morning.
* Not too sweet, not too savoury, not too big, not too small. (kind of 2/3 a piece of sliced bread by volume).
* Can last about a week from freshly made (or I'm happy to freeze some portions for latter in the week if needed, and then defrost from the night before).
* I'm in Aotearoa NZ, so store purchases options may be more limted.

Perhaps I need to approach this from a completely different angle. Various internet searches over the years have yet to yield viable results for me, so turning to the ask community.

What do you have or recommend to acompany your morning coffee?
posted by many-things to Food & Drink (30 answers total) 5 users marked this as a favorite
 
Oatmeal and raisin cookie? Made to a vegan recipe and to your sweetness preference?
posted by knapah at 11:41 AM on December 10, 2024 [4 favorites]


Best answer: Nilla wafers aren't vegan, but don't they sound perfect for this? I was thinking two might be the right number. Here's a vegan vanilla wafer recipe, and I'm sure there are others.
posted by bluedaisy at 11:54 AM on December 10, 2024


Can you get rolled oats? There's a cafe near me that has double chocolate salty oat cookies that have lots of chew and are very satisfying in the morning. If not, other additions that might give your chocolate chip cookies more interest are coconut flakes or sliced almonds. Or possibly even just a sprinkle of flaky salt on your current recipe may do the trick.
posted by EvaDestruction at 12:09 PM on December 10, 2024 [4 favorites]


Best answer: A slice of Vegan Orange Olive Oil Cake. You might adjust the sweetness a bit.
posted by mochapickle at 12:09 PM on December 10, 2024 [7 favorites]


Best answer: I just made these lemon turmeric cookies. The comments section confirms that they can be made vegan with substitutions (vegan cream cheese, your egg substitute of choice). Despite the fact that they are rolled in powdered sugar, they are bright, lovely, and not super sweet.
posted by quadrilaterals at 12:15 PM on December 10, 2024 [5 favorites]


Best answer: Savory quick breads (leavened with baking soda and / or powder) are easy, fast, and can bring a lot of joy. And you can use the flour and acidic / wet ingredients of your choice. Mine keep for a couple of weeks in the fridge and can easily be frozen too.

For example, I'm enjoying a spelt and rolled oat quick bread right now to which I added caraway seed and a couple of tablespoons of molasses. My version is made with dairy yogurt as the "wet acid" but you could probably use a vegan yogurt or kefir in its place, like coconut.

Recipe follows:
*********************
Line a rectangular loaf pan with parchment paper. Sorry, I don't know NZ loaf pan sizes, but my European-bought loaf pans are perhaps 21 * 12 * 8 centimeters, which makes a small loaf.

Preheat an oven to 175 Celsius (convection) or 200 Celsius (standard). Put a rack in the center position.

Mix these dry ingredients in a large bowl:
* 300 ml spelt flour
* 100 ml rolled oats
* 50 ml of your favorite seeds. Reserve 5 ml if you want to sprinkle some on top before baking.
* 1 tablespoon herbs or spices of your choice. If you plan to add molasses, try ground cardamom or cinnamon. Rosemary's a great savory choice but I wouldn't mix it with molasses.
* 1.5 tsp salt
* 1.5 tsp baking soda

After mixing the dries, make a "hole" in the center and pour in 200 ml of "wet acid" like yogurt or vegan kefir and (optional) 2 tablespoons of molasses.

Mix with a large wooden spoon or spatula. Add a bit of water if there's a lot of dry material left over, but don't add too much water - just enough to get all the dry ingredients incorporated.

Dough will be sticky and heavy. Spoon into parchment-lined loaf pan and sprinkle the reserved 5 ml seeds (if you reserved them) on top, pressing them in a bit. Then bake for about 25 minutes on the center rack.

At the 25 minute mark, check bread with a wooden toothpick; if it comes out dry, you're done!
posted by rabia.elizabeth at 12:20 PM on December 10, 2024 [3 favorites]


Best answer: There’s a cookie genre called “breakfast cookies” that are very easy and last well that might be what you’re looking for. Endless recipe variations online, but typically lots of oats, fruit, and some nuts.
posted by congen at 12:36 PM on December 10, 2024 [5 favorites]


Croissant or pain au chocolat? You can keep them in the freezer and reheat one or two in the oven in a few minutes.
posted by offog at 12:49 PM on December 10, 2024 [1 favorite]


Best answer: How about a vegan breakfast cookie? This one is mostly oats, sweetened with banana.
posted by lulu68 at 1:00 PM on December 10, 2024 [4 favorites]


Also came in to suggest breakfast cookies.
posted by stormyteal at 1:09 PM on December 10, 2024 [1 favorite]


Medjool dates and a few walnuts or pecans hit this spot for me.
posted by paulash at 1:47 PM on December 10, 2024 [4 favorites]


If toast is too much, maybe a single frozen waffle? You could make or purchse from the store. They are usually lighter and smaller than a hearty toast and are a little bit sweet.
posted by LKWorking at 1:49 PM on December 10, 2024 [2 favorites]


Banana bread? Perhaps with whole-grain flour and added nuts or dried fruit for chewiness.
posted by toucan at 2:01 PM on December 10, 2024 [2 favorites]


biscotti -- too dry, too small, and if purchased are individually wrapped in plastic which I'd like to avoid

You're not dunking them? they're so easy to make at home to fit the size and sweetness level you want, keep well, and there's no packaging. On the down side, you do have to be okay with a few soggy crumbs in the bottom of your mug. On the up side, you're less likely to chip a tooth.
posted by kate4914 at 2:03 PM on December 10, 2024 [4 favorites]


Try riffing on baked oatmeal. I've widely varied oat types, fruit quantities, sugar levels, and such and had grand results.
posted by knile at 2:09 PM on December 10, 2024 [2 favorites]


I randomly made brownies two weekends ago and have made them 3 times since. They go great with coffee. Brownies aren't going to taste that different from a double chocolate cookie but will be chewier and probably more satiating, although that might depend on the size of the brownie.
posted by any portmanteau in a storm at 2:20 PM on December 10, 2024 [1 favorite]


Best answer: Mini muffins made with oat bran or wheat bran, slightly dry, not too sweet - maybe include some fruit in them. There are plenty of vegan recipes online for, say, orange and cranberry bran muffins, or blueberry bran muffins — take pretty much any bran muffin recipe and replace eggs with aquafaba and replace dairy milk with non-dairy milk. They store well for a week (and freeze fine).
posted by Joeruckus at 2:25 PM on December 10, 2024 [1 favorite]


My top choice would be a crunchy coconut haystack, with or without chocolate. Maybe partially dipped. Or even a traditional coconut macaroon if you like a little softer texture.

I also think a dense, chewy morning glory cookie with your favorite blend of oat, carrot, coconut, nuts, etc. or an oatmeal lace cookie would be pretty perfect. Oooh, or a little snacky bowl of homemade granola with coconut, pecan, and oat.
posted by luzdeluna at 2:57 PM on December 10, 2024 [1 favorite]


I love flapjacks.
posted by lokta at 3:47 PM on December 10, 2024 [1 favorite]


Best answer: Healthy banana muffins. I make mine with chia, flax, hemp hearts, walnuts, chocolate chips. No added sugar, I replace oil with apple sauce, use whole wheat flour, from the recipe for "healthy banana muffins" from Clean Eating Couple (can use flax egg instead of real egg to make it vegan). They are delicious.
posted by EarnestDeer at 4:24 PM on December 10, 2024 [2 favorites]


I too often find a piece of toast too much but a crumpet (or pikelet) is not. But maybe toasting one is too much for your routine?
posted by redfoxtail at 4:35 PM on December 10, 2024 [1 favorite]


Best answer: I can't vouch specifically for this recipe, but in the northeast US there's a variety of Italian-American cookies meant for coffee and breakfast. The correct answer is Stella d'Oro and that is a copycat recipe that is vegan and the flavor profile looks correct other than the maple - would sub golden syrup for the maple.

On a heartier side, I second the 'flapjacks' idea, although I've never gotten them to form right/solidify when making them myself. (I also had no idea what Oceania's flapjacks were until I got them in an international snack box some years ago.)
posted by cobaltnine at 4:46 PM on December 10, 2024 [1 favorite]


Best answer: I too often find a piece of toast too much but a crumpet (or pikelet) is not.

Oh, that reminds me! English muffins are shockingly easy to make, and they're lovely with the usual jam or marmalade, but lately I like them with salsa. The recipe I use needs an egg, but recipes for vegan versions abound -- this one looks really nice.
posted by mochapickle at 4:47 PM on December 10, 2024 [2 favorites]


Have you tried McVities Digestives? There's the regular ones that are made from whole wheat flour and the Hobnobs that are made from rolled oats and white flour. Both come plain or with a coating of chocolate on one side (dark or milk chocolate). They're perfect with morning coffee.
posted by mulcahy at 5:50 PM on December 10, 2024 [1 favorite]


Everyone has already given you great ideas (I think the quick bread/loaf cake suggestion is a winner) but have you ever tried the very thin Vogels? Still a slice of toast but cooks up quick and has a pleasant crunch.

Or have you ever tried making your own muesli bars? So tasty, and you can put in whatever you like. Nagi at Recipe Tin Eats has a recipe, and says you can swap the honey for maple syrup: Recipe here.

(I knew as soon as I read 'a jaffa with a coffee' that you were a Kiwi, haha.)
posted by BeeJiddy at 6:09 PM on December 10, 2024 [1 favorite]


Response by poster: So many really great ideas and recipes.

Thank you!!

I shall try to spend some time over the next few days researching these all and sourcing ingredients as appropriate. Looking to trial a few options over the coming weeks, to try and find my 'just right'.

Thank you everyone :)
posted by many-things at 6:43 PM on December 10, 2024 [1 favorite]


Best answer: Oatmeal banana cookie with chocolate chips. Literslly 3 ingredients, mush together and bake. Or sub chocolate chips for whatever add-in you prefer taste-wise.

Energy bites made with dates, oats, etc. are also customizable in size, ingredients... and will last all week in an air-tight container.
posted by dabadoo at 6:53 PM on December 10, 2024


I'd consider something in the "no-bake energy ball" genre if you're okay with chewy rather than crunchy.
posted by potrzebie at 7:16 AM on December 11, 2024


If I were you I’d make a batch of mini scones, freeze them, and stick one in the oven every morning. I’m sure there are decent vegan scone recipes out there?
posted by imalaowai at 11:30 PM on December 11, 2024


This is my favourite thing to eat in the mornings with coffee. I double all spices and omit pecans if I don't have them but it's better with them. I make it into muffins instead of loaves (one batch typically makes 12 big muffins + 12 minimuffins in my pans) and cook at 425 for 5 min to puff up the tops then 350 until cooked (about 20m but depends on muffin size and your oven). I freeze them so they're always available and one defrosts nicely in the toaster oven in the time it takes to make the coffee. Sliced loaves should freeze/thaw equally well.

Unfortunately they're not vegan, but they do meet your other criteria so maybe you can find a substitute for the eggs (oat milk works fine for the milk) or a similar vegan recipe.
posted by randomnity at 11:45 AM on December 12, 2024


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