You can make a big batch of these in advance and reheat a steaming bowlful on chilly winter mornings.
red espresso® Rooibos
1 cup rolled oats (gluten free if available) 1 cup water
6 dates, de-pitted and chopped
½ teaspoon Himalayan rock salt
2 tablespoons organic coconut oil
2 tablespoons chia seeds
1 banana chopped
Greek yoghurt or almond milk, to serve
Fresh fruit, to serve
Toasted almonds, to serve
red espresso® Rooibos – as you would coffee – using your coffee appliance:
Add all ingredients except banana and cook for 15 minutes stirring regularly to prevent sticking. Add more water if needed.
Add chopped banana and cook for a further 5 minutes continuing to stir.
Serve with Greek yoghurt or almond milk, fresh fruit and toasted almonds.
Recipe development and styling by Peta Suzanne Oshry Photography by Kate Cozens