RECIPE BY MODERN FOOD STORIES
This is for all the sweet tooth in our community. This dessert-like breakfast will surely make your day and keep you full until lunch time.
INGREDIENTS (serves 3)
- OATS
- 1 1/2 cup oats
- 1 3/4 cups plant milk
- 1/2 tsp vanilla extract
- TOASTED COCONUT BUTTER
- 100g coconut butter
- TO SERVE
- coconut flakes
- desiccated coconut
- 1 tbsp cacao nibs
- melted dark chocolate
METHOD
- Place the oats, nut milk and vanilla in a bowl to soak for at least 10 minutes. Option to sweeten with a little maple if you prefer.
- Place the coconut butter in a pan and heat on low until it turns golden. Allow to cool slightly.
- Preheat the oven to 200C / 180 fan. Place the coconut chips and desiccated coconut on a greaseproof lined baking tray and toast for 2 - 3 minutes (up to 5 mins if using fresh coconut) until slightly golden. Allow to cool to crisp up.
- Place oats in a Coconut Bowl and top with toasted coconut butter, coconut flakes, desiccated coconut, cacao nibs and optional melted chocolate drizzle
Jo Harding | @modernfoodstories | www.modernfoodstories.com
Food photographer + Recipe Developer
Simple, healthy, whole food recipes that nourish and replenish. Pro plant-based. Gluten free, dairy free and refined sugar free. Many vegan, keto and Whole30 options.
When I’m not picking cauliflower rice shavings out of the sink, I’m planning shoots for my clients. For photography and recipe development enquiries, contact me via modernfoodstories.com!
