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.
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