Mel Christensen

Mel Christensen

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salted caramel oats

 

What better, in the middle of this frosty winter, than these super yummy (and sensationally healthy!) Salted Caramel Steel Cut Oats?

So, how are these different to regular oats I hear you ask?

Well, Steel Cut Oats are the least processed of all types of oats and have the lowest glycaemic index, so will provide you with sustained energy levels for longer – meaning no sugar spike and less tendency to snack throughout the day.  For people (like me!) with a very active lifestyle they are an absolute godsend!

Like nuts, your oats can pack an even bigger nutritional punch when you pre-soak them. So if you get in the habit of doing this the night before – even better! Soaking them will activate the oats reducing the phytates and enhance mineral uptake. Winning!!

Oh, and as a massive bonus they are amazingly delicious when you prepare them like this …

 

SALTED CARAMEL STEEL CUT OATS

 *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:

  1. Drain your oats and place into the TM bowl with coconut oil. Set temperature at 100C/speed 1 / 3 mins.
  2. Add the Almond milk, coconut cream, dates and salt then continue cooking at 100C / 12 minutes/speed 3.
  3. Once cooked, pour into a bowl, drizzle over a bit of syrup and some coconut and/or slivered almonds to serve.

CONVENTIONAL METHOD:

  1. Place coconut oil a medium saucepan and melt over gentle heat. Add your drained oats and stir 2 mins.
  2. Add the Almond milk, coconut cream, dates and salt and stir to combine.  Simmer, uncovered for 15 – 20 mins, stirring every few minutes.
  3. Once cooked, pour into a bowl, drizzle over a bit of syrup and some coconut and/or slivered almonds to serve.

Serves 2