Mar 11, 2014
I’ve never had Cowboy Oatmeal Cookies. Have you? I checked numerous recipes and the ingredients usually contain chocolate chips, nuts, coconut and, of course, oats. I thought it would be fun to make an actual oatmeal that had the flavor of these cookies. And boy, was it fabulous. No leftovers at all and we wanted more! Instead of chocolate chips I used cacao nibs, which are simply cocoa bits that are not sweetened. All the benefits of chocolate without the sugar.
This is a stick-to-your-ribs breakfast, that’s for sure. It will last you for hours. Unless you’re like me… for some reason oatmeal seems to make me hungry. WTF? My honey wasn’t hungry all day though. He wasn’t even hungry for dinner. Go figure.
- 1½ cups steel-cut oats
- 3 cups water
- 1 cup unsweetened, plant-based milk (I used cashew milk for an ultra creamy result!)
- ½ cup pitted medjool dates
- ½ cup chopped pecans
- ¼ cup unsweetened coconut flakes
- ¼ cup cacao nibs
- 1 tsp cinnamon
- ½ tsp pure vanilla extract
- Combine the oats, water, coconut, pecans, cinnamon and vanilla and simmer on LOW, covered, until all the water is absorbed (about 20 minutes).
- Blend the plant milk with the dates until the dates are well broken up ( doesn’t have to be super smooth).
- Add the date milk and cacao nibs to the pot and stir well to combine. Add some more milk if you prefer a wetter consistency.
- Serve warm with some extra nuts, coconut flakes, fruit or whatever you like!