1 C oats
1 C boiling water
1½ C hazelnuts
3 Tbsp Nourish Superfood Protein Shake
1 Tbsp coconut oil
12 pitted medjool dates
pinch of cinnamon
pinch of nutmeg
pinch of himalayan salt
Coconut Blossom Nectar
golden bee pollen *optional for added amino acids
Add oats, Nourish and boiled water to an oversized bowl. Leave oats to soak for 10 minutes whilst you prepare the rest.
Chop pitted medjool dates & hazelnuts. Set aside.
For the sticky toffee & hazelnut crust - add coconut oil, cinnamon, nutmeg, himalayan salt in a frying pan and bring to low heat, gently scrape the chopped dates & hazelnut mix into the pan.
Sauté until golden brown & the dates have a nice and crispy skin.
Check if the oats are ready and fluffy. Wait until oats are properly soaked through before adding toppings.
Scoop the sticky toffee & hazelnut crust onto the readied oats, drizzle over some coconut blossom nectar and add fruity bits and bobs.
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