Ingredients
1 C Super Oats Vanilla
1 C boiling water
1½ C hazelnuts
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
** 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.
Method
Step 1:
Add Super Oats to an oversized bowl & add boiled water. Leave oats to soak for 10min minimum 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.
