This delicious, warming and nourishing breakfast recipe is taken from eatingwell. Perfect for wintery mornings! (well, and all other mornings really too)
| Ingredients: | 2 1/2 tsp vanilla extract |
| 1/2 C Dried pitted Medjool dates, chopped | 2 tsp coconut extract |
| 8 T hot water, divided, plus more for soaking dates | 2 1/4 C rolled oats |
| 3 C frozen blueberries, divided | 1 1/2 C Totally Nuts activated walnuts |
| 1/2 C milk of your choice | 3/4 C shredded coconut, divided |
| 1 ripe medium banana | 1 tsp baking powder |
| 1 large egg | 1/4 tsp salt |
Instructions:
1. Preheat oven to 180deg. Lightly oil a 20cm square baking pan.
2. Place 1/2 cup of the dates in a bowl, and pour over boiing water so it covers them by about 1cm. Leave until the dates are softened - up to 20 minutes.
3. Meanwhile, combine 2 cups blueberries, 1 tablespoon water and 1/2 tsp vanilla in a small saucepan and bring to the boil over a medium heat. Reduce the heat to medium-low and simmer, stirring frequently, until the blueberries and mostly broken down and the sauce has thickened slightly. Remove from the heat and set aside.
4. Drain the dates and place in food processor. Pulse until finely chopped and sticky. While the processor is running, pour the remaining 7 tablespoons of hot water in, in 2 or 3 pours. Continue to work the machine until a semi-smooth paste has formed - about 1 minute. Keep 2 tablespoons of the paste aside in a bowl.
5. Add the milk, banana, egg, coconut extract and the remaining vanilla to the processor and process with the date paste until smooth.
6. In a large bowl, combine the oats, 1 cup walnuts, 1/2 cup coconut, the baking powder and salt. Add the date mixture and stir until combined. Gently fold in the remaining 1 cup blueberries. Spoon half the oat mixture into your baking pan and spread into an even layer. Spread the blueberry sauce evenly over the oat mixture. Top with the remaining oat mix.
7. Add the remaining walnuts and coconut to the reserved date paste and stir to combine. Sprinkle over the top of the oats.
8. Bake until just set in the centre and the top is golden brown - 30-35 minutes. Cool in the baking dish for 10 minutes before serving.