Salted Caramel Cookie Dough Oats

Kimberly Paulien Slater, dietician and host of our plant based cooking class has some great overnight oat recipes over on her website. Here is a simple, easy recipe that is great for that heart of yours!

1 cup old fashioned oats
1 T ground flaxseed
2 large medjool dates, pitted
pinch of sea salt
1/2 cup of water
1 T natural peanut butter (optional)

DIRECTIONS:

  1. Remove pits and chop dates into tiny pieces. Place in a small bowl (with a lid).
  2. Add salt, oats, flax seeds, and water to dates and mix to combine. It won’t be very watery like typical stovetop oatmeal. It will  look more dry with some excess water until it sits to absorb the water and the result is thick and goey like cookie dough.
  3. Cover with lid and place in refrigerator for at least 30 minutes (or up to a week).
  4. Best consumed cold or room temp (like good yummy salted caramel cookie dough).
  5. I like to add fresh peaches or strawberries or peanut butter or eat it plain and perfect. Although I am sure you could also add walnuts, chocolate chips, coconut flakes, coca nibs, or whatever else your little heart desires.
  6. Make several portions at a time so that you won’t ever have to think about breakfast again during the week. Just grab and go!

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