*Dairy free, Refined Sugar Free, Soy Free, Vegan, Egg Free, **Nut Free Option
 
INGREDIENTS
80g Steel Cut Oats (soak overnight for best nutritional value.)
20g Coconut Oil
200g Almond milk (**use coconut or other milk if nut allergies exist.)
100g Coconut Cream
6 large or 8 medium sized dates, pitted.
½ tsp. freshly ground Himalayan pink salt (or other good quality salt)
Drizzle of rice malt syrup (or maple syrup) and some shredded coconut and or slivered almonds to sprinkle on the top – Optional
 
THERMOMIX METHOD:
Drain your oats and place into the TM bowl with coconut oil. Set temperature at 100C/speed 1 / 3 mins.
Add the Almond milk, coconut cream, dates and salt then continue cooking at 100C / 12 minutes/speed 3.
Once cooked, pour into a bowl, drizzle over a bit of syrup and some coconut and/or slivered almonds to serve.
 
CONVENTIONAL METHOD:
Place coconut oil a medium saucepan and melt over gentle heat. Add your drained oats and stir 2 mins.
Add the Almond milk, coconut cream, dates and salt and stir to combine.  Simmer, uncovered for 15 – 20 mins, stirring every few minutes.
Once cooked, pour into a bowl, drizzle over a bit of syrup and some coconut and/or slivered almonds to serve.
 
Serves 2