Chocolate Salted Caramel Surprise Oats
Ingredients
- 150g jumbo oats
- Plant milk (for soaking and warming)
- Water (for soaking)
- 3 heaped tablespoons cacao
- 2 heaped tablespoons desiccated coconut
- 1 tablespoon flaxseed
- Finely grated courgette
- Flaked almonds
Salted caramel spread
- 225g medjool dates
- 120g almond or peanut butter
- 50g melted coconut oil
- Pinch of salt
- 1 teaspoon white miso (optional)
- 1/2 teaspoon vanilla extract
- Water as needed
Toppings
- Banana
- Blackberries
- Coconut yogurt
- Roasted hazelnuts
- Flaked almonds
- Maple syrup
- Grawnola
- Roasted peanut butter
Preparation
Soak 150g jumbo oats in a mixture of half plant milk and half water.
Stir through 3 heaped tablespoons of cacao, 2 heaped tablespoons of desiccated coconut, 1 tablespoon of flaxseed, finely grated courgette, and flaked almonds.
Gently warm the mixture with additional plant milk, stirring frequently until super creamy.
Add a dollop of homemade salted caramel to the center.
Top with desired toppings such as banana, blackberries, coconut yogurt, roasted hazelnuts, flaked almonds, maple syrup, grawnola, and roasted peanut butter.
Salted caramel
Blend 225g medjool dates, 120g almond or peanut butter, 50g melted coconut oil, a pinch of salt, 1 teaspoon white miso (optional), and 1/2 teaspoon vanilla extract until smooth.
Add water one tablespoon at a time until the desired consistency is reached.
Hazelnut roasting
Roast hazelnuts at 180°C for 10 minutes.
