This gingerbread coconut oats recipe take breakfast goals to a new level! It tastes like eating dessert for breakfast, without the guilt! Thanks to our friend @rainbownourishments for this festive and delicious recipe.  

Serves 2
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Ingredients

For the oats

3/4 cup oats

2 tbsp chia seeds

1 1/2 cup plant-based mylk (this recipe uses almond)

1/4 cup Niulife Organic Shredded Coconut

2 tbsp dried cranberries

1 tsp cinamon powder

1/2 tsp nutmeg powder

1/2 tsp ginger powder
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For the sticky crumble

1/4 cup pecans, chopped roughly

1/4 cup Niulife Organic Shredded Coconut

2 tbsp pistachios

2 tbsp Niulife Organic Coconut Syrup (or to taste)

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Instructions

1. The night beforehand, add all oats ingredients to a large jar or container and shake. Set aside in the fridge overnight.
2. The next morning, add all ingredients for the sticky crumble to a small saucepan. Turn stove top to a low-medium heat and stir until all ingredients are thoroughly combined and very sticky.
3. Remove the oats from the fridge and mix to ensure there are no clumps. Separate the oats into two bowls or jars. Top off with the sticky crumble and additional coconut nectar if desired. Enjoy!