Description
This creamy churro batter oatmeal is the ultimate breakfast for anyone with a sweet tooth in the morning. Think caramelized coconut sugar and cinnamon generously dusted the creamiest oatmeal ever with chocolate ganache poured overtop!
Ingredients
Scale
Creamy Oatmeal
- ½ (50g) cup Rolled oats, roughly ground ((this helps it cook fast and get super creamy))
- ½ (14g) scoop Vanilla Protein powder
- 2 tsp Hemp seeds
- 1 (14g) tbsp Sunflower Butter
- ¼ tsp each Salt and Cinnamon
- 1 (240g) cup Plant milk + ½ cup (120g) Water
Other
- 1 tbsp (14g) Coconut sugar
- 1 tsp Ceylon cinnamon
- 1 tbsp (7g) Cocoa powder
- 2 tbsp (30g) Boiling water
Instructions
- I like to begin with cooking the oatmeal. Simply add in all the oatmeal bowl ingredients into a pot, and bring it to a boil. Stir the oats and turn down the oatmeal to low-heat and stir gently. Let the oatmeal cook away for 3 minutes. During this time, you can prepare the cinnamon sugar mixture and the chocolate ganache.prepare the ganache first.
- Heat up some water until boiling, using an electric tea kettle is super helpful for speeding up this process. Pour the water over the cocoa powder and whisk until combined, set aside. To prepare the cinnamon sugar, simply mix together the cinnamon and coconut sugar. That's it! Make sure that as you're preparing the ganache and cinnamon sugar, you're also occasionally stirring the oatmeal and adding additional water as needed. Otherwise the oats will stick to the bottom of the pan!
- At this point the oatmeal should be done. Pour the churro batter oatmeal into a bowl, sprinkled with all the cinnamon sugar and pour over the chocolate ganache. Enjoy!