Sticky Toffee Oats recipe
30min
| 1 person
By
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Ingredients
1 C oats
1 C boiling water
1½ C hazelnuts
3 Tbsp Nourish Superfood Protein Shake
1 Tbsp coconut oil
12 pitted medjool dates
pinch of cinnamon
pinch of nutmeg
pinch of himalayan salt
OPTIONAL TOPPINGS:
pomegranate arils
papaya squares
Coconut Blossom Nectar
golden bee pollen *optional for added amino acids
Method
STEP 1:
Add oats, Nourish and boiled water to an oversized bowl. Leave oats to soak for 10 minutes whilst you prepare the rest.
STEP 2:
Chop pitted medjool dates & hazelnuts. Set aside.
STEP 3:
For the sticky toffee & hazelnut crust - add coconut oil, cinnamon, nutmeg, himalayan salt in a frying pan and bring to low heat, gently scrape the chopped dates & hazelnut mix into the pan.
STEP 4:
Sauté until golden brown & the dates have a nice and crispy skin.
STEP 5:
Check if the oats are ready and fluffy. Wait until oats are properly soaked through before adding toppings.
STEP 6:
Scoop the sticky toffee & hazelnut crust onto the readied oats, drizzle over some coconut blossom nectar and add fruity bits and bobs.
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