PISTACHIO OATS SAY WHAT?!

Tired of the same old breakfast? Break out of your rut - and make a tasty impression with delicious gluten free, vegan oats. This green savory bowl gives the sweet breakfast bowl an uplift with a dash of green. Antioxidant rich matcha pairs well with pistachio, maple and sesame. A 10 minute hook up is all it takes! Use all organic ingredients. Complimentary of one our favorite vegan chef Taline Gabrielian at Hippie Lane.

INGREDIENTS

• 1 c. oats
• 1 c. coconut milk
• 1 c. almond (or other nut) milk
• 1 tsp. matcha powder
• 1 tbsp. + 2 tsp. maple syrup
• 1-3 tbsp. coconut milk
• 1/2 to 1 tbsp. tahini (black/white)
• 2 tbsp. pistachios, roughly chopped
• 1/4 c. coconut, flakes

PREPARATION

1. Combine oats, coconut milk and 1/2 cup almond milk in a small saucepan and keep in fridge overnight.
2. In the morning, add 1/2 cup almond milk, matcha powder and maple syrup to the pan and bring to a boil.
3. Reduce to simmer and cook for a further 4-7 minutes, stirring regularly.
4. Transfer oats to the serving bowls.
5. Top the bowls with tahini, pistachios, coconut and extra maple syrup and serve

Check out Hippie Lane for Taline's cookbook and download her app. Photo compliments of Hippie Lane.