Ingredients
- 6 cup Salted Caramel Overnight Oats see related recipe
- 3 cup Peaches, diced
- 3 cup Crispy Tortilla Granola see related recipe
- 4 Tbsp. Shredded Coconut
Directions
- To build one serving, top ½ cup scoop of Salted Caramel Overnight Oats with ¼ cup of diced peaches, ¼ cup of the Tortilla Granola and 1 tsp. of shredded coconut.
- Serve.
Ingredients- 3 cup Rolled Oats
- 4 1/2 cup Almond Milk, vanilla
- 1 cup Caramel Sauce
- 1 tsp. Kosher Salt
- 3/4 cup Almond Butter
- 1/3 cup Shredded Coconut
Directions
- Combine all ingredients and refrigerate overnight (8 hours) until oats are hydrated. *If the oats are too thick, add almond milk. Strain out the almond milk if too runny until a desirable consistency is reached.
- Taste and adjust for salt if needed.
- Store refrigerated until use.
Ingredients- 12 each 12" Fry-Ready Tortilla
- 3/4 cup Rolled Oats
- 1/4 cup Almond Slivers
- 1/4 cup Honey
- 1 Tbsp. Coconut Oil
- 1/2 tsp. Vanilla Extract
- 4 Tbsp. Cinnamon Sugar Mixture
Directions
- Toast rolled oats and almond slivers in a pre-heated 300°F oven for approx. 10-12 min. until nutty and slightly toasted.
- Cut the 12" tortilla into 1-inch pieces and fry at 350°F until golden and crispy.
- Combine the toasted oats and almonds with the remaining ingredients except the cinnamon sugar.
- Spread mixture into an even layer on a parchment lined sheet tray and bake at 300°F for 10 min.
- Dust the granola with cinnamon sugar mixture and let the granola completely cool.
- Store granola covered at room temperature.