Categories: Breakfast
Ingredients
- 1/2 cup gluten free rolled oats
- 1 T coconut flour (can sub for 1 T oat flour or almond flour)
- 1-2 T granulated sweetener of choice*
- 1 scoop vanilla protein powder (optional)
- 1 T ground flax (can sub for chia seeds)
- pinch sea salt
- drop vanilla extract
- 2 T crushed salted peanuts, divided
- 1/2-3/4 cup + milk of choice (I used unsweetened almond)
- 1 T caramel sauce of choice (see above)
- 1 T chocolate sauce (see above)
- Sea salt, to garnish
Directions
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In a cereal bowl or small container, combine your rolled oats, coconut flour, vanilla protein powder, ground flax, sea salt and mix well. Add 1/2 cup first, vanilla extract and mix well. If mixture is too crumbly (it may be due to coconut flour and protein powder), add extra dairy free milk until an inch or so remains above the oats. Add 1 tablespoon of the salted peanuts and refrigerate for at least an hour, or overnight.
-
The next morning, remove- Oat mixture should be thick and creamy. If too thick, add milk to thin out to desired consistency. Top with caramel sauce, chocolate sauce, extra tablespoon of salted peanuts and a dash of sea salt and enjoy!