Possibly my favourite combination yet. I actually think I only like oats, well truly love and adore them, when chocolate is involved. I’m definitely more of a savoury person when it comes to breakfast, which sounds like a contradiction, but these oats are something I would enjoy of an evening, either for dinner or as a later snack on my super hungry days!
I used the Linwoods Goji Berries with Milled Flaxseed in the mix to thicken up the consistency, add that goji flavour hit throughout and get in my flax fibre and phytoestrogen fix.
The cashew butter in the mix creates and even thicker creamier more luscious consistency. Like a chocolate pudding with all the health benefits.
I’ve recently being full throttle on reintroducing all the high Fodmap foods I’d been avoiding. Cashews, lots of beets, mango, cheeses (not technically all high Fodmap but I hadn’t been eating dairy regularly), I’ve kind of lost track which was the whole point. I was driving myself mad testing and retesting things, blaming food when in reality my body just needed a chance to heal. I decided the only way was through. Digestive Enzymes and herbal bitters have helped a lot, as well as a spore probiotic which potentially has made the most dramatic difference, but it could also be due to my mindset?!?! Trusting my gut, deep breathing, all the yoga and all the oats and cashew butter if and whenever I fancy it.
I’m always interested to hear other people’s stories and equally hope mine helps at least one person out there. I’ll provide a more comprehensive update over on my Instagram stories at some point and if you miss it I’ll save it to highlights.
In the meantime I hope you can enjoy this bowl of deliciousness as much as I did!
Cacao Goji Berry Cashew OatsPrint Recipe
- 50g rolled jumbo oats
- 1 tbsp Linwoods Milled Flaxseed & Goji Berries
- 1 tbsp raw cacao powder or cocoa powder
- 1 tbsp maple syrup or honey
- 1 tbsp cashew butter
- Pinch of salt
- 300ml cashew or oat milk
- Cashew butter, goji berries, cacao nibs, maple syrup or honey, coconut or cashew milk yogurt
Mix together all ingredients through to oat or cashew milk in pot. Bring to the boil and simmer, stirring occasionally for 5 to 10 minutes or until it reaches desired consistency. You could also microwave the mix for 2 - 3 minutes; I find I need to add a touch of water or more milk before serving to cool down the oats and loosen them out a bit.
You can also cook these in advance, store them in the fridge and serve cold or reheated in the microwave in the morning. They will thicken up even more if left overnight to chill. I love super thick oats!
Serve topped with all of the topping suggestions of whatever combination your heart desires!