Cookie dough oats

Ingredients

The oats

• 70g jumbo oats
• 2 tbsp oat flour (approximately 15g)
• 400ml milk of choice
• 40g smooth cashew butter
• 25g soft light brown sugar
• 1 tbsp maple syrup
• 1 large egg
• 1½ tsp vanilla extract

To top

• Mini chocolate chips
• Pinch of maldon salt
• Optional: maple syrup

Method

1. Add the jumbo oats, egg, oat flour, milk, cashew butter, brown sugar, maple syrup and vanilla extract to a saucepan.
2. Place over a medium-low heat and stir until everything is combined.
3. Cook gently for approximately 6–8 minutes, stirring regularly, until the oats have softened and the mixture begins to thicken.
4. Continue cooking gently for another 2–3 minutes, stirring constantly, until the egg is fully cooked and the oats become thick, glossy and custard-like.
5. Add a splash of extra milk if the mixture becomes too thick, and if you want the oats to become more plump & soft, continue to cook to your desired consistency, adding more liquid as you go.
6. Divide between two bowls and top with mini chocolate chips and a pinch of flaky sea salt. If you're cooking some to save for later, box up half and reheat in a pan or microwave within 3 days.