Double Choc Oats with Gingerbread Crumble

GF - DF - Vegan

The gifts are wrapped, Santa’s cookies are baked and the Christmas tree is LIT. ‘Tis the season for gingerbread lattes, lame knitted sweaters and snuggly bowls with loved ones. We adore these double chocolate oats – loaded with superpowered cacao and warming winter spices like cinnamon and nutmeg. Top yours with a square (or ten) of Fungirl and a DIY Gingerbread Crumble. Pro tip: Keep the remaining crumble in an air-tight container and enjoy on top of ice-cream, smoothie bowls... or straight from the jar.   

Serves: 2

Ingredients:

Double Chocolate Oats

• 1 cup rolled oats
• 1 cup milk of choice (we love organic almond)
• 1 cup filtered water 
• 1 heaped cacao powder
• 1 tsp cinnamon 
• ½ tsp nutmeg 
• Pinch of sea salt
• Toppings: Fungirl chocolate, berries, thyme or maple syrup

Gingerbread Crumble 

• ½ cup rolled oats
• ¼ cup desiccated coconut 
• ¼ cup walnuts 
• 2 tbsp maple syrup or honey
• 2 tbsp coconut oil, melted 
• 1 tsp ginger
• Pinch of sea salt

Method:

1. Preheat oven to 350℉ and line a baking tray with non-stick baking paper. 
2. Combine all ingredients for Gingerbread Crumble in a food processor and pulse until roughly chopped and combined. Spread onto a lined baking tray and bake for 10-15 minutes, or until crisp and golden. 
3. Meanwhile, add rolled oats, milk, water, cacao powder and spices to a saucepan and stir to combine. Bring to boil and then reduce heat to simmer, stirring occasionally, for 8-10 minutes, or until oats are creamy and cooked through. 
4. Spoon cooked oats into two bowls and top with Fungirl chocolate, berries and Gingerbread Crumble. Sprinkle with sea salt and a drizzle of maple syrup to serve.

Recipe by Sarah Frish