Sponsored: Cold-brew bircher bowl
Serves: 2
Prep time: 20 minsTotal time: 
Sponsored
Recipe photograph by Ant Duncan
Sponsored: Cold-brew bircher bowl
Loaded with a welcome kick of caffeine, this is the perfect morning pick-me-up
Serves: 2
Prep time: 20 minsTotal time: 
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Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Ingredients
- 120g oats
- 2 tbsp chia seeds
- 450ml Rodd’s iced coffee cold brew oat latte
- 1 tbsp maple syrup
- 30g pecans
- 4 medjool dates
- 1 tsp olive oil
- 30g almond butter
- 50g dairy-free crème fraîche or thick yogurt
- ground cinnamon, to serve
- sea salt flakes, to serve
Step by step
- Heat a large frying pan over a medium heat. Add the oats and cook, stirring often, until starting to colour slightly and smell toasty. Transfer to a large bowl and leave to cool. Stir in the chia seeds followed by 350ml of the cold brew latte and maple syrup. Cover and refrigerate overnight.
- Place a medium frying pan over a medium heat. Dry-fry the pecans for 2-3 minutes until the nuts start to darken slightly, being careful not to burn. Set aside.
- Split the dates and remove the stones, flattening slightly. Heat the oil in the pan over a medium-high heat and add the dates. Cook for 1 minute until starting to darken and crisp up, then flip and cook for another minute. Remove and leave to cool slightly then roughly chop both the nuts and dates.
- Divide the oats between two bowls and pour over the remaining latte. Drizzle with the almond butter, add the crème fraîche or yogurt and sprinkle with the pecans and dates. Finish with a pinch of cinnamon and sea salt flakes.
