Sunbutter and Just Date Syrup Breakfast Topping

This post was sponsored by Sunbutter and Just Date Syrup

This recipe features a classic, Sunbutter, and a new addition to my kitchen - Just Date Syrup. This sweetener contains only dates - that’s it. You know I love pure ingredients. It’s made with Medjool Dates and contains naturally occurring potassium, zinc, and iron, which is music to this zinc-deficient girl’s ears!

Peanut free, nut free (whipped topping below contains coconut), dairy free, egg free, soy free, wheat and gluten free (if purity protocol gluten free oats are used).

Ingredients
1/2 cup rolled oats, or purity protocol gluten free rolled oats
1/4 cup avocado oil
a pinch of salt
1 jar of Sunbutter No Sugar Added Sunflower Seed Spread
1/4 cup Just Date Syrup
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract

Spread the oats out on a baking sheet lined with parchment paper and roast at 400F for 5 - 7 minutes, or until golden brown. Pulse in the food processor until powdery.

Add the cinnamon, Sunbutter, Just Date Syrup, avocado oil, vanilla, and salt to a food processor and blend until smooth. This will take several minutes depending on how powerful your blender is.

Scoop the mixture back into the Sunbutter jar for storage and keep in the fridge. Best if used within 3 days.

Spread on toast, dollop on top of warm French toast (pictured here) or pancakes, on top of oatmeal, by the spoonful as a snack, as a dip for apple slices… there are so many ways to enjoy this recipe.

For the cream on my French toast, I kept a tin of full fat coconut milk in the fridge overnight to harden. I scooped the hard coconut milk out into a blender and added 1 1/2 tbsp of Just Date Syrup, along with 1/4 tsp of pure vanilla extract, and blended until smooth.