Mexican Chocolate Brownie Oatmeal Puree
1/4 cup steel cut oats
2/3 cup non dairy milk (I use unsweetened almond)
1/3 cup water
scant 1/8 teaspoon salt
1/2 banana, chunked
1/2-3/4 teaspoon cinnamon
1 tablespoon cacao powder (I use raw)
1/2 teaspoon vanilla extract
1 teaspoon maple syrup or raw agave, optional
1/8-1/4 teaspoon cayenne
2 tablespoons nuts (I like to use cashews or macadamias)
1. Combine the "milk", water, oats, and salt in a bowl. Cook this mixture in a crockpot for 8 hours on low (I combine the ingredients in the crockpot inside a bowl the night before, then turn it on. That way, you have oatmeal waiting for you when you wake up!).
2. When oatmeal has finished cooking, transfer to a blender with the banana, cinnamon, cayenne, cacao powder, vanilla, and sweetener (if using, but I don't add it).
3. Blend until smooth, then pour back into a bowl. Top with nuts of your choice. Enjoy!
This breakfast tastes just like dessert, but much more filling. I like the taste and texture of steel cut oats much better than rolled, so if you have steel cut oats, use those instead.
Source of recipe: I was experimenting with the blended grains trick I found on a blog I read, and one day this came along!