This salted caramel zoats bowl is definitely one of my most indulgent breakfasts! I wouldn’t normally add extra sugar to porridge but coconut sugar has a such an amazing caramel taste it’s perfect when trying to recreate a refined sugar free salted caramel flavour. I added the grated courgette as it makes the oats extra creamy and adds a little extra fibre. I am addicted to adding banana into my oats but it’s not essential if you would prefer not to.
INGREDIENTS:
45g gluten free porridge oats
250ml unsweetened almond milk
1 banana
50g grated courgette
1 tbsp sesame flour or tahini
1-2 tsp coconut sugar (I used 1.5)
½ tsp vanilla extract
Pinch of salt
Optional toppings:
Granola
Pumpkin seeds
Fruit
METHOD:
- Add the oats, almond milk and sesame flour or tahini to a pan over a medium heat
- Mash half the banana and add this to the pan with the grated courgette, vanilla, 1.5 tsp of the sugar and a pinch of salt
- Stir continuously for 3-4 minutes until thick and creamy
- Taste and add more of the sugar and salt if needed
- Top with the rest of the banana and any other toppings of your choice