Ingredients

2 batches flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)

2 cups rolled oats

1 tbsp coconut sugar

2 tbsp maple syrup

1 tbsp coconut butter

1 tbsp cocoa powder

1 tbsp tahini (and more to drizzle)

1¾  cup non-dairy milk

2 tbsp coconut oil (melted)

1/4 tsp sea salt

Pinch of cinnamon

Method 

Preheat oven and grease a baking dish with coconut oil.

Prepare flax eggs in a medium-size mixing bowl.

Add maple syrup and non-dairy milk to the flax eggs and whisk thoroughly to combine. While whisking, pour in the coconut oil and tahini and whisk thoroughly to combine. 

Then add the oats, cocoa and seasoning.

Pour oatmeal into prepared dish and bake for 30 minutes, or until firm in the middle.

Drizzle with tahini and cocoa nibs