PISTACHIO OATS SAY WHAT?!
Tired of the same old breakfast? Break out of your rut – and make a tasty impression with delicious gluten free, vegan oats. This green savory bowl gives the sweet breakfast bowl an uplift with a dash of green. Antioxidant rich matcha pairs well with pistachio, maple and sesame. A 10 minute hook up is all it takes! Use all organic ingredients. Complimentary of one our favorite vegan chef Taline Gabrielian at Hippie Lane.
INGREDIENTS
- 1 c. oats
- 1 c. coconut milk
- 1 c. almond (or other nut) milk
- 1 tsp. matcha powder
- 1 tbsp. + 2 tsp. maple syrup
- 1-3 tbsp. coconut milk
- 1/2 to 1 tbsp. tahini (black/white)
- 2 tbsp. pistachios, roughly chopped
- 1/4 c. coconut, flakes
PREPARATION
- Combine oats, coconut milk and 1/2 cup almond milk in a small saucepan and keep in fridge overnight.
- In the morning, add 1/2 cup almond milk, matcha powder and maple syrup to the pan and bring to a boil.
- Reduce to simmer and cook for a further 4-7 minutes, stirring regularly.
- Transfer oats to the serving bowls.
- Top the bowls with tahini, pistachios, coconut and extra maple syrup and serve
Check out Hippie Lane for Taline’s cookbook and download her app. Photo compliments of Hippie Lane.
