Red power breakfast

You can make a big batch of these in advance and reheat a steaming bowlful on chilly winter mornings.

Ingredients

• 1 cup 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

Instructions

1. Prepare red espresso® rooibos – as you would coffee – using your coffee appliance:
       
2. Add all ingredients except banana and cook for 15 minutes stirring regularly to prevent sticking. Add more water if needed.
3. Add chopped banana and cook for a further 5 minutes continuing to stir.
4. Serve with Greek yoghurt or almond milk, fresh fruit and toasted almonds.

Recipe development and styling by Peta Suzanne Oshry
Photography by Kate Cozens

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