Description
10-minute breakfast—Tropical Steel Cut Oats topped with toasted coconut, dried pineapple, and a date “caramel” sauce. Gluten-free, vegan, and refined-sugar-free.
Ingredients
- ½ cups Milk (I Used Califia Farms Toasted Coconut Almond Milk)
- ½ cups Water
- ½ cups Quick Cooking Steel Cut Oats
- 2 teaspoons Coconut Sugar
- 2 Tablespoons Hemp Hearts
- ½ cups Toasted Coconut Flakes
- 4 Dried Pineapple Rings, Chopped
- FOR THE DATE SAUCE:
- 10 Pitted Medjool Dates
- ⅓ cups Hot Water
- 1 teaspoon Coconut Oil
Preparation
In a small heavy-bottomed saucepan, bring milk and water to a boil. Add oats and coconut sugar. Stir and reduce heat. Cover and simmer 5–7 minutes (depending how chewy you prefer oats), or cook according to package.
Divide oats into bowls and top with hemp hearts, toasted coconut flakes, dried pineapple, and date sauce.
To make the date sauce, soak dates in hot water for 10 minutes. Remove from water and puree with coconut oil in a food processor or blender.
