Sticky Toffee Oats
Serves 1
Directions
- 1Add about 2.5 grams of ghee to a pan.
- 2Brown about half a banana and one to two dates in the pan.
- 3Add a dash of sugar-free maple syrup to the pan.
- 4Allow the banana and dates to brown up in the pan.
- 5Pull the bananas off once browned.
- 6Add 40 grams of oats to the pan.
- 7Add water to the oats in the pan.
- 8Add cinnamon, nutmeg, and monk fruit sweetener to the oats.
- 9Cook until it gets all bubbly and cooked.
- 10Turn the heat down.
- 11Slowly add 92 grams (2 servings) of egg whites while whisking constantly.
- 12Whisk until the oats get thick and creamy, ensuring the egg white does not separate.
- 13Combine 10 grams of raw almond butter with sugar-free maple syrup, cinnamon, and a dash of salt.
- 14Mix until desired texture for the sticky toffee sauce is achieved.
- 15Transfer the cooked oats to a bowl.
- 16Place the browned banana slices on top of the oats.
- 17Spoon the sticky toffee almond butter sauce over the oats and bananas.
- 18Drizzle with a little more maple syrup if desired before eating.
Ingredients
- 2.5 g ghee
- 0.5 banana banana
- 1 date dates
- sugar-free original syrup
- 40 g rolled oats with ancient grains & seeds
- water
- cinnamon
- nutmeg
- Monkfruit sweetener
- 92 g egg whites
- 10 g raw almond butter
- pinch salt
Equipment
panspatulawhiskfood scalebowl
Tips
- Whisk thoroughly when adding egg whites to prevent separation and achieve a thick, creamy consistency.
- If meal prepping, cook the oats to a slightly thinner consistency as they will thicken overnight in the fridge.
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