It’s no secret that I love a big bowl of creamy chocolate oats in the morning and whilst plain chocolate is more than good enough, some mornings I fancy something extra special and this salted caramel variation is a great alternative. It might sound and even taste like you’re eating dessert for breakfast, but it’s totally justifiable as unlike traditional salted caramel it’s low in sugar as the flavour is provided by my favourite Vivo Life Perform Protein, which also increases the protein content by 25g! But if you don’t have it on hand then not to worry as the mix of maca powder, himalayan salt and cacao powder works perfectly to create that all important salted caramel flavour too. And I really do recommend opting for himalayan salt in this recipe as unlike table salt it has so many incredible benefits from regulating blood pressure to naturally detoxifying the body by balancing cell ph, contributing to good vascular health, balancing blood sugar levels and it even promotes and regulates sleep (although that might not be the effect you want first thing in the morning!) Once cooked, the decadent oats are topped with a sweet gooey peanut butter date caramel to make them extra indulgent – but you could always switch it up with tahini or almond butter, no matter which you choose it really is the dreamiest breakfast bowl.
I’m shortlisted for Best Vegan Blog at this years Health Blog Awards; you can vote for me here x
Ingredients (serves 1)
for the oats
- 1/2 cup sprouted oats (or sub regular, but you’ll need to reduce the cooking time)
- 1 and 1/2 cups unsweetened almond milk
- 1/2 large banana, mashed
- tbsp cacao powder
- scoop of chocolate or salted maca caramel protein powder*
- pinch of monsoon season pink himalayan salt (GET 25% OFF WITH THE CODE YAS25)**
- tsp maca powder
- optional convert to zoats by adding 1/2 large grated courgette (this will make them extra creamy!) / tsp vega vero energy mix
for the date caramel
- two medjool or deri dates
- tsp peanut butter (I used mani life deep roast)
- small pinch monsoon season pink himalayan salt
- Add the oats and 1 cup of the almond milk to a pan and place on the hob over a medium heat.
- Once the milk has warmed through (this usually takes around 2 minutes), add the mashed banana, cacao powder, maca powder and grated courgette to the pan along with the remaining almond milk. Cook for a further 9-10 minutes over a low-medium heat until thick and creamy.
- While the oats cook, mash the dates with the peanut butter, salt and a splash of water until you’ve reached a smooth, gooey caramel consistency.
- Once the oats have finished cooking, reduce to the lowest heat, add the protein powder and salt and stir until fully combined.
- Serve and top with banana slices, peanut caramel and fresh or frozen berries. Enjoy!
If you make this, don’t forget to tag me on Instagram @nourishingyas x
*This post contains an affiliate link, but all opinions remain my own.
**This post contains products which were sent to me for free, but all opinions remain my own.