Name: Creamy Oats with Vanilla Crumble
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: ¼ cup coconut oil; 1 tbs vanilla extract; ¼ cup Uncle Tobys traditional rolled oats; 2 tbs pistachios, roughly chopped; 2 tbs coconut flakes; 1 tbs sunflower seeds; 1 tbs pepitas; 1½ cup Uncle Tobys traditional rolled oats; 2½ cups oat milk; 2 tbs maple syrup; ¼ cup natural yoghurt; 1 cup fresh raspberries

Creamy Oats with Vanilla Crumble

Texture, texture, texture - that is what I love about this recipe. A little crunch goes a long way and the vanilla oat crumble does just that, a delicious contrast to the creamy Uncle Tobys oats.

Serves

Prep

5 mins

Cook

15 mins

Total

20 mins

Difficulty

Easy

Method

To make the Vanilla Oat Crumble: Heat a medium frying pan over medium–high heat. Add in the coconut oil, vanilla extract, oats, pistachios, sunflower seeds and the pepitas. Cook, stirring, for about 3 minutes until seeds are lightly toasted.
Add the coconut flakes in the last 30 seconds, and stir through until golden brown. Remove from the heat and set aside ready for serving.
To make the Creamy Oats: Add the Uncle Tobys Traditional Rolled Oats, oat milk and maple syrup to a medium saucepan. Place over low–medium heat and cook, stirring often, for 5–7 minutes until thick and creamy. Remove from the heat and stir through the yoghurt.
Divide the Creamy Oats between two serving bowls. Top with the fresh raspberries and spoon over the Vanilla Oat Crumble to serve.