Nutella Oats

  • ½ cup gluten free oats
  • ½ cup almond/coconut milk + ½ cup water
  • 1 Tbsp. coconut oil
  • 1 Tbsp. cacao
  • 1 tsp. rice malt syrup
  • 1 Tbsp. hazelnut butter (or crushed hazelnuts)
  1. Boil oats on the stove in milk/water and set aside.
  2. To make Nutella sauce, melt coconut oil in a separate pot.
  3. Lower heat and whisk in cacap, rice malt syrup and hazlenut butter or crushed hazelnuts. Keep mixing until smooth, no lumps.
  4. Take off the heat and add more sweetener or mashed banana if you wish.
  5. Add oats to a bowl, then top porridge with Nutella sauce and some mixed seeds.