Rome has been freaking freezing lately. I’m currently wearing a sweater on top of another fleece sweater on top of a shirt.
And I’m blogging oatmeal recipes because it’s the ONLY breakfast that can warm me, along with a comforting cup of herbal tea. Plain oats get quite boring after a while so I like to experiment with different flavours and toppings. Cashew creams, banana ice cream, avocado puddings, chocolate sauces, you name it. This time I made the creamiest, most delicious date tahini caramel.
Because tahini is my life. And dates are quite the treat too.
So here we go. Two recipes, only four ingredients each. Quick, easy, tasty and nutritious – my motto!
cashew milk oatmeal
yields 1 to 2 portions
½ cup rolled oats
1 ½ cup cashew milk
½ cup water
1 tbsp maple syrup
Pour the cashew milk and water in a medium-sized pot, mix and bring to a boil over high heat. Add the rolled oats and maple syrup and lower the heat. Cook for roughly 5 to 10 minutes or until creamy, while stirring continuously.
date tahini caramel
yields approx. 1 cup of cream
8 medjool dates
4 tbsp full fat coconut milk
1 tbsp tahini
1 tbsp virgin coconut oil
1-2 tbsp water
Pit the dates and soak them in hot water for at least 5 minutes. Melt the coconut oil if solid.
Drain the dates, saving a little bit of the water. Add the dates, coconut milk, tahini and liquid coconut oil to a powerful blender* and mix for a couple of minutes, scraping down the sides if needed. If the caramel if too thick, add 1 or 2 tablespoons of the saved date water and mix again.
*A nutribullet is perfect for this recipe since it requires a small amount of ingredients.
Serve the oatmeal with a dollop of caramel, apple slices, pomegranate seeds and coconut shreds.
and stay warm!