Sweet, gooey and caffeinated Almond Butter Caramel Macchiato Oats with a Protein punch too! This warm bowl of coffee protein oats is topped with a homemade Vegan salted caramel sauce - a delicious and healthy alternative to your favorite caramel latte.
Ingredients
⅓cupSteel Cut Oats, Dry, 60g, or 1⅓ cup cooked: 312g
1cupWater
1½cupsCauliflower Rice, 140g, or 2x oats, water
1scoop Vanilla Protein Powder, 30g, about ⅓ cup
1½TbspInstant Coffee
¼cupAlmond Milk
Almond Butter Caramel:
2TbspCreamy Almond Butter
2TbspMaple Syrup, Stevia sweetened preferred
¼tspPure Vanilla Extract
Pinchof Salt, Optional
Instructions
Cook Oats:
Bring water to boil in a saucepan.
Stir in the oats and bring to a boil again.
Cover with a lid, reduce heat to a low simmer, and let cook 20 minutes (or longer if needed) until soft and creamy. Stir occasionally to avoid sticking.
If oats get too thick, add water to thin it out.
Make Almond Butter Caramel:
In a small bowl, stir together almond butter, maple syrup and vanilla extract. Optionally add a pinch of salt.
Assemble:
Place cauliflower rice in a bowl and microwave on high for 1½ minutes until tender.
In a large bowl, add cooked oats, cauliflower rice, vanilla protein powder, instant coffee and almond milk. Stir to combine.
Top with almond butter caramel, choice of toppings, and serve hot!
Notes
Storage:
Cool oats completely before storing.
In an airtight container in the fridge for 5 days. Add caramel sauce only when serving.