Oatmeal churros with chocolate a la taza ☕.

They are very easy to make. First put a glass of water, 2 teaspoons of coconut oil and half a teaspoon of salt in a pot. Heat and wait for it to boil. When it boils, remove from the heat and add the flours. I used the measure of a normal glass. I have filled it almost entirely with oat flour (oat flakes previously ground or already purchased) and about three tablespoons of whole wheat flour. Approximately 130 grams of flour in total. I also added a few drops of vanilla and a little cinnamon.

Stir with a spatula until well integrated. When the dough is warm, you can knead it with your hands to make it more homogeneous.

With the help of a pastry bag make the shape of your churros. You can make them elongated or round. I have done both to see how they turned out. I recommend making them thin and join several together to give a nicer shape.

Now we put them in the oven on a greaseproof paper previously greased with a few drops of EVOO. Paint them with a little oil if you like them crunchy and bake at 180 degrees (previously heated oven) between 25 and 35 minutes. They should be a little browned but not too much, otherwise they can be very hard. So it is very important to check them.

Take out and sprinkle cinnamon and cocoa on top.

For the hot chocolate I used 200 ml of almond milk, 1 ripe banana, 3 tablespoons of pure cocoa powder, a pinch of salt, a teaspoon of cinnamon and a few drops of vanilla. Beat everything well with the mixer and heat in a saucepan.

I hope you enjoy them 🙂. They are crunchy and dipped in chocolate are very good.