*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