Youve probably all worked out that we all love oats in this house. Being gluten intolerant Ive 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 its cold on a Saturday morning when Miss H takes to the rowing lake and getting something warm inside her (and me if Im using the time shes rowing to walk the dog, is key to our survival) – thats perhaps over egging it but you get the gist!

Anyway we love these oats. I soak them overnight to make sure theyre super swollen before I heat them but if youre in a hurry you dont really need to do this. Enjoy

 

Ingredients
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

Decoration

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

 

Directions

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).

 

/blog/hot-chocolate-oats Hot Chocolate Oats 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 ... http://ali-hutchinson.co.uk/sites/default/files/iStock-824227678.jpg

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