If you have a copy of The Uncook Book at home, it probably doesn’t come as a surprise that I love myself a good looking (and hopefully sweet) kinda breakfast.
You are probably not even surprised that a raw food breakfast can take anywhere between 2 minutes and 40 hours to make. Or that you can still have an oat porridge that is 100% raw.
As it gets colder here in the UK and my body is starting to long for more hearty, slow energy releasing and grounding foods, it is a bowl of good ol’ oat porridge that is the first on my mind. Best thing about this below recipe is that it is just as satisfying and comforting as cooked food, but instead a raw energising breakfast full of enzymes and vitamins.
RAW CARAMEL OVERNIGHT OATS
2 cups water
4 tbsp coconut butter
6 medjool dates, de-stoned
1 tbsp vanilla bean extract
1.5 cups sprouted oats flakes (Rude Health or Planet Organic)
Optional: maple syrup, mango slices, hulled hemp seeds
– Prepare your breakfast the night before for it to properly soak at room temperature and become extra digestible in the morning: blend water, coconut butter, dates and vanilla till smooth.
– Stir in the oats, cover with a tea towel and leave to soak overnight.
– In the morning, distribute over 2 bowls, drizzle with maple syrup, top with mango slices and sprinkle with hemp seeds.
Written by Tanya Maher of Better Raw.