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cucina di molly, run + eat + drink

cucina di molly: banana + walnut coffee oatmeal

My name is Molly. I am 22 years old, and I am a serial rule follower.


Yeah, I hear ya Wiz, but for me, telling LIRR conductors that I “accidentally” bought an off-peak train ticket, or telling my mom I took my vitamins when I perpetually forget, represent about as “young and wild and free” it gets.

Now don’t get me wrong, I have my fun. I’ve just always had an insurmountable internal need to follow the rules.

With two exceptions.

I will always mix black with navy. And I will always eat breakfast for dinner.

My obsession for the meal has hardly remained a secret. I’d be lying if I said it hasn’t crossed my mind to eradicate the current contents of my resume and simply write “Really good at breakfast. Seeing position in professional brunching.”

And with that love and devotion comes a desire to eat those breakfast favorites at anytime, especially for dinner. So today I bring you, banana + walnut coffee oatmeal.

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  • ½ cup old fashioned whole grain oats
  • ¾ cup brewed coffee (I used Market District Hazelnut)
  • walnuts
  • banana
  • brown sugar
  • cinnamon



  1. In a small pot, combine oats, cinnamon, water and brewed coffee over high heat.
  2. Bring to a boil, stirring frequently.
  3. Simmer on low for 3-5 minutes or until all liquid is absorbed.
  4. Top with brown sugar, walnuts, and banana.
  5. NOM.

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It’s also no secret I am a coffee addict, although I’ll admit I was a bit hesitant on this combo. But trust me, it was wonderful. The bitterness of the coffee was perfectly off-set by the sweetness of the brown sugar + banana. Unreal.

So maybe I follow the rules a bit more closely than I should, but if my idea of breaking them involves meals like this, I think I’m the winning rebel here.

Here’s to making brinner happen.

Happy Friday, kids.

Run far, eat well, drink better.

xo Mol


About Molly Tavoletti

Stay hungry, stay foolish I NY, NY


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