Add oats, Nourish and boiled water to an oversized bowl. Leave oats to soak for 10 minutes whilst you prepare the rest.
Chop pitted medjool dates & hazelnuts. Set aside.
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.
Sauté until golden brown & the dates have a nice and crispy skin.
Check if the oats are ready and fluffy. Wait until oats are properly soaked through before adding toppings.
Scoop the sticky toffee & hazelnut crust onto the readied oats, drizzle over some coconut blossom nectar and add fruity bits and bobs.
- 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
- Pomegranate arils
- Papaya squares
- Coconut Blossom Nectar
- Golden bee pollen *optional for added amino acids
** All products are sustainably sourced and harvested from fair trade organic farmers and are trusted organic sources. Please take care of getting to know your sources. We love our bees, be sure to take extra care into knowing where the bee products like honey and pollen are sourced.