BONBERI MART x @purely_elizabeth CINNAMON ROLL PROTEIN OATS
Serves 2
15 mins prep
5 mins cook
20 mins total
BONBERI MART x @purely_elizabeth CINNAMON ROLL PROTEIN OATS š„®š„®š„® recipe below! Serves 1-2 Ingredients 1 pack of Purely Elizabeth Maple Cinnamon Roll Protein Oats 1 tablespoon maple syrup Ā¼ teaspoon vanilla extract ā cup nut milk or any plant-based milk Ā½ cup rolled organic oats 1 tablespoon chia seeds Dash cinnamon Dash sea salt Icing: 1/4 cup coconut sugar 1-2 tbsp potato starch or corn starch 1/2 tsp vanilla extract 1/4 cup coconut oil, melted Water to thin Topping: Toasted coconut Instructions: Prepare Purely Elizabeth Instant Oats as directed. Let cool. In a bowl, combine maple syrup, vanilla, and milk and whisk. Add oats, chia seeds, cinnamon, and salt and gently stir with a spoon. Stir in Purely Elizabeth Maple Cinnamon Roll Protein Oats. Seal and leave in the fridge for 3 hours or overnight. To make icing, combine coconut sugar and potato starch in food processor and pulse until forms a āpowderedā sugar. In a small bow, mix in vanilla, coconut oil, slowly add water to achieve icing like consistency. Spoon oats into individual jars or bowls, spoon over icing and toasted coconut. Enjoy!
Prepare Purely Elizabeth Instant Oats as directed. Let cool. In a bowl, combine maple syrup, vanilla, and milk and whisk. Add oats, chia seeds, cinnamon, and salt and gently stir with a spoon. Stir in Purely Elizabeth Maple Cinnamon Roll Protein Oats. Seal and leave in the fridge for 3 hours or overnight. To make icing, combine coconut sugar and potato starch in food processor and pulse until forms a āpowderedā sugar. In a small bow, mix in vanilla, coconut oil, slowly add water to achieve icing like consistency. Spoon oats into individual jars or bowls, spoon over icing and toasted coconut.
