?A deliciously warming breakfast from The Culinary Cartel'
1 can coconut cream (or milk if you prefer)
2 cups rolled oats
1/4 cup maple syrup (or add to your preference)
2 tsp cinnamon
6 plums , halved and pitted (*see chefs tip)
3 Tbsp rose water
1/4 cup agave nectar or maple syrup
2 star anise
1 small stick of cinnamon
4 Tbsp water
1/2 vanilla pod or 1tsp vanilla paste (optional)
Toasted coconut to serve
Optional but suggested - the night before (or even a few hours before) you want to start cooking add the oats, coconut milk and water to a bowl, cover and refrigerate overnight.
Preheat your oven to 180C and line a casserole or baking dish with baking paper. Place plums cut side down on the baking tray and sprinkle over the rose water and maple syrup. Add your star anise, vanilla, if using, and cinnamon sticks to the dish, along with 4 Tbsp water. Cover the dish and roast for 20-30 minutes, or until the plums are soft all the way through. Remove from oven and set aside to cool slightly.
While the plums roast, place the oats in a pot over a medium heat and cook for 5-10 minutes until cooked through and creamy, adding more water as desired. Once cooked, add the cinnamon, maple and salt to taste.
You can serve up a steaming portion of your oats straight away, topped with coconut, or place the oats and plums into individual containers in the fridge. To reheat add a splash of vegan milk to the oats and top with the plums and coconut flakes.
*Plums can be substituted for nectarines, peaches, strawberries or raspberries. The cooking time will shorten for berries
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