You’ve probably all worked out that we all love oats in this house. Being gluten intolerant I’ve found it important to create interesting breakfasts to keep me away from pining for toaste and crappy cereal. This month has been all about oats as it’s cold on a Saturday morning when Miss H takes to the rowing lake and getting something warm inside her (and me if I’m using the time she’s rowing to walk the dog, is key to our survival) – that’s perhaps over egging it but you get the gist!
Anyway we love these oats. I soak them overnight to make sure they’re super swollen before I heat them but if you’re in a hurry you don’t really need to do this. Enjoy
Makes 2 servings
100g (approx. ½ a cup per person) Gluten free Oats
240ml (approx 1 cup dairy free milk) I used coconut
1 tbsp cocoa powder or a mix of ½ a tablespoon cocoa powder and ½ a tablespoon carob powder
1 tbsp maple syrup (or any other liquid sweetener)
1 tsp cinnamon
1 banana mashed
1 tablespoon peanut butter – slightly warmed so it runs – you may need to add a tiny bit of coconut oil too
Maple syrup (optional)
Small handful hazelnuts, chopped
Stir the oats, coconut milk, cocoa/carob, maple syrup, cinnamon together in a bowl, cover and leave in the fridge over night.
In the morning. Place the oats in a saucepan and stir well – you may want to add a little more liquid. Heat over a low heat stirring occasionally to stop the oats catching. Place the mashed banana, and hazelnut son top and drizzle with peanut butter and a little maple syrup (if required).