Ingredients
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4 medjool dates, finely chopped
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300ml water
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1/2 tsp ground sweet cinnamon
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2 tsp cocoa powder
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1 tsp cacao nibs
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100g jumbo porridge oats
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250ml coconut milk drink
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1/2 tsp vanilla bean paste
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2 tsp coffee extract
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TO SERVE
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1 banana, finely sliced
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2 tbsp pecan nuts, roughly chopped
Directions
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Add the dates to a small saucepan with 50ml of water and cook over a low heat for 2-3 minutes until a smooth paste forms. Pour in the cinnamon, cocoa powder and cacao nibs and cook for 1 minute more.
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Stir in the porridge oats, coconut milk, vanilla bean paste, coffee extract and the rest of the water with a pinch of salt and set over a low-to-medium heat.
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Cook for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan.
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Loosen with extra milk, if desired, and divide between bowls. Serve topped with sliced banana and pecans.
