|Vanilla Extract||0.25 tsp||1.5 tsp|
|Quality Cocoa Powder||0.25 tbsp||1.5 tbsp|
|Coconut Water||200 ml||1200 ml|
|Greek Yogurt||1 tbsp||6 tbsp|
|Ground Cinnamon||Pinch||1 tsp|
Toast the hazelnuts in a dry pan on a medium heat until golden, tossing often, then tip into a food processor.
Tear the stones out of the dates and add the flesh to the processor with half the oats, the vanilla extract and cocoa powder.
Finely grate in the orange zest and pulse until fine, then stir the mixture back through the rest of the oats. Pour into an airtight jar, ready to use.
When you want a portion, simply put the mixture into a saucepan with coconut water and heat gently over a medium-low heat for 3 minutes, or until it’s the consistency that you like, stirring regularly and adding splashes of water to loosen, if needed.
Serve each portion with a spoonful of Greek yoghurt and fresh fruit. It’s also nice finished with a pinch of cinnamon or a dusting of cocoa, if you like.