Salted Caramel Oats

Oh, were just having oats for breakfast this morning. Or as my Calvin (grandpa) used to call them, rolled oats. In an effort to satisfy the overwhelming majority of sweet and savory food lovers in my house I created Salted Caramel Oats. Quick and easy breakfast and even better late night snack. When I was single and newly married I made oat groats for breakfast daily. Everyday I measured, rinsed, rinsed, strained and cooked those little groats in a pan of water over the stove while constantly stirring for 20-25 minutes. It was a labor of love in every sense. I still make them but its more like twice a year and not daily. Now that my kids are older and have to make school carpool and I have to pack lunches and feed dogs we have instant oats for breakfast. See brand in the recipe below.

Salted Caramel Oats

Vegan, gluten-free, soy-free, refined sugar-free
Serves: 2

Ingredients

• 1 1/2 cups gluten-free quick cook oats
• 3 cups water
• 1/4 teaspoon sea salt
• 1/4 teaspoon cinnamon
• 3 pitted dates
• 3/4 cup unsweetened almond milk
• 2 fresh figs
• 1/4 cup chopped pecans

Directions

1. Add the water, salt and oats to a large sauce pan and bring to a boil.
2. Once boiling stir, place a lid on the pot and move to a cool burner.
3. Add dates, cinnamon and almond milk to a blender and blend until smooth
4. Gently pour the milk into the pan of oats and stir
5. Spoon into a bowl and top