For the porridge:
1/3 cup of gluten free rolled oats
1 cup of water
1 scoop of cappuccino protein powder (I used this one http://nuzest.com/clean-lean-protein/)
For the caramel:
1 tablespoon of tahini
1 tablespoon of maple syrup
1 teaspoon of carob powder (I used this version http://www.biovegan.de/sonstiges/carob-bio.html) or alternatively you can use 1 teaspoon of cocoa powder.
1 tablespoon of water
Tablespoon of seed mix – pumpkin seeds, sunflower seeds, flax seeds, sesame seeds.
To make the porridge; put the oats and the cup of water into a saucepan and bring to boil, cover, reduce heat to medium and cook for 5 minutes. When the oats are almost cooked, stir in the cappuccino protein powder.
While the oats are cooking, in a small bowl stir together all the ingredients for the caramel sauce until smooth.
Once the oats are ready pour into bowl and top with the caramel sauce and sprinkle with a seed mix.
*Carob Powder is often used as a substitute for cocoa, especially for baking cakes, and sweet spreads and is completely caffeine free.
Tip: If you do not have carob powder you can make salted caramel instead by adding a pinch of himalayan rock salt to the mix instead.
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