As the temperature drops I find myself wanting warm and super nourishing fuel to fill me up for the day and happily this bowl of goodness is just the ticket. Made with raw cacao and coconut mylk it is left in the fridge to plump up overnight and then gently reheated for breakfast, brunch or even lunch. It seems unfair to call this a recipe but more of a base to work with (the oats, coconut and coconut mylk) and then add your own take on it. Sometimes maybe some frozen organic raspberries in the mix, maybe some cacao nibs, maca or even omit the cacao altogether and use matcha green tea powder.
1 cup of gluten free oats (good health food stores will have these)
2 cups of coconut mylk (I like the Coco Quench label by Pure Harvest for best taste and pure ingredients)
2 tablespoons of shredded coconut
1 tsp psyllium husks (for extra fibre- can be omitted)
1 tablespoon maple syrup or a few drops of liquid stevia
1 1/2 tsp cacao
1/4 tsp cinnamon
Mix ingredients together in a container with a lid. Leave in fridge overnight to make it thick and fluffy for the next day. Gently warm in a pan on the stove with an extra splash of coconut mylk if desired and serve with berries or figs if you have them. Other combinations that are delicious are: matcha green tea and vanilla bean, coconut and raspberries, maca and nut butter. Enjoy!