by Nickea Bedford
Considering this recipe uses no milk, the oats still come out that ever so loving creamy and smooth texture that you normally only get from using milk. My love of cooking with peanut butter came from the first time I tried a peanut butter smoothie on the Gold Coast. I couldn’t believe how sweet it tasted, and so moorish! I hope this fullfills your love for the nutty butter like it has mine.
3 soaked medjool dates, pitted and soaked
1 teaspoon agave
Pinch of pink Himalayan salt
1 cup oats
1 cup date water
1 cup plain water
1 tsp flax seed oil
1 tablespoon smooth peanut butter
1 teaspoon chia seeds
1 teaspoon Macro gentle fibre
1. Soak pitted dates in 1 cup of hot water for about 30 minutes ( remember to keep water for cooking oats). Add dates, agave and salt to a blender and blend until smooth, if there are a few lumps left just use the back of a fork and mash the paste.
2. Add oats. Date paste, 1 cup of saved date water, 1 cup of plain water and peanut butter to a medium saucepan on low to medium heat. Cook oats until they get a creamy consistency while stirring continually. Just remember oats continue to thicken even off the heat.
3. Add flax seed oil before serving and mix right through. Poor oats into a bowl and sprinkle on fibre and chia seeds and add whatever fresh fruit you like, enjoy!