SERVES: 1 PORTION | PREP TIME: 1 MIN | COOK TIME: 10-15 MINS
INGREDIENTS
1 tsp coconut oil
1 cup jumbo oats
2 tbsp cashew butter (or any nut butter of your choice!)
1 tbsp maple syrup
Pinch sea salt
METHOD
1. Melt the coconut oil in a large frying pan or pancake pan on a medium heat. Once liquified, scatter in the oats and sprinkle in the salt.
2. Keep the oats turning over on a medium heat until they begin to lightly toast and turn slightly golden in colour.
3. In a small bowl, mix together the maple syrup and cashew butter until well combined and as smooth as possible. Pour it over the oats and stir it through until all of the oats are well coated.
4. Continue turning the oats until they become toasted again and the nut butter has absorbed into them.
5. Serve as a cereal with milk and fresh berries or as a yoghurt topping with fruit, nuts and seeds.
