Servings | Prep Time | Cook Time |
1 | 3minutes | 5minutes |
Servings | Prep Time |
1 | 3minutes |
Cook Time |
5minutes |
Ingredients
- 1/3 C rolled oats (The traditional ones; Not instant/quick-cooking)
- 1/3 C milk I like 'Coco Quench', a coconut/rice milk from the long life milk section at supermarkets/health food stores
- 1/3 C water
- 1/4 C carrot finely grated
- 1 Medjool date pitted and mashed
- 1 TBS coconut butter from health food stores
- 1 TBS raw walnuts/pecans roughly chopped
- 1 tsp cinnamon ground
Servings:
Ingredients
Servings:
|
Instructions
- Combine the oats, milk, water, carrot, date and half of the cinnamon in a small pot on full heat.
- Bring to the boil and then reduce to medium heat, stirring the mixture a few times.
- Once the mixture has thickened up and heated through, your oats are ready.
- Pour into a pretty bowl and top with coconut butter (which will melt as soon as your pour it onto the oats), nuts and the rest of the cinnamon.