Cashew Oatmeal, Yes Please!

I am definitely a fan of oatmeal, but the other day I found a way to make the most dreamy, creamy oatmeal EVER!

We make our own milk and are generally well stocked with almond, cashew and, occasionally, coconut milk.  I tend to gravitate towards the almond, but for whatever reason on this particular day I reached for the cashew and, oh my god, am I glad I did!  Not only is oatmeal a versatile, nutrient rich meal, but it has staying power, which translates to less chance of unnecessary snacking for me.  You know, the good ole' stick to your ribs kinda food.  As if oatmeal wasn't powerful enough, I like to add in super hero foods and spices such as fresh fruits, dried fruits (no sugar added), nut or seed butters, raw pepitas, raw hemp seeds, ginger, cinnamon or cardamom.    There is no reason to have the same thing every time, changing it up keeps things interesting, making eating more enjoyable, rewarding and satisfying.  Some days I want things a little sweeter, so I'll add a touch of pure maple syrup, coconut nectar, yacon powder or coconut sugar. See, what did I tell you?  The options are endless.  Okay, okay, on to the dreamy, creamy recipe, but be sure to prepare things quietly so you don't wake the kiddos or fur babies.  I promise, you want to eat this is peace and quiet, enjoying a little moment of delectation for your tastebuds.


Dreamy, Creamy Oatmeal
Serves 1

Ingredients:
1 c. cashew milk (see below for recipe)
1/2 c. old fashioned gluten free oats
1 Tbsp. natural or organic crunchy nut butter
1 Tbsp. coconut nectar or pure maple syrup
1 Tbsp. dried unsweetened cherries
1/2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1-2 Tbsp. raw pepitas (pumpkin seeds)

Directions:
1.  Place small pan over medium high heat, add milk.  Watch and stir constantly to prevent scorching.
2.  Bring milk to a slow boil, add oats and reduce heat to medium or medium low.  Still stirring.  Allow oats to cook according to package directions (I used Better Oats, Raw Pure and Simple Old Fashioned Oats which took about 5 minutes). Add a tablespoon or two of water if it gets too thick.
3.  Once oats are softened, leave pot on burner, but turn off heat.  Add all other ingredients, the residual heat will allow the ingredients (especially if using nut or seed butter) to become fully incorporated.
4.  Additional milk can be added to suite consistency preference.  Sprinkle with a few extra dried cherries, pepitas and serve.

Cashew Milk
Serves 8-9

Ingredients:
2 c. raw cashews
6 c. filtered water
1/2 tsp. pure vanilla extract
1/4 tsp. ground cinnamon (optional)
1-2 Tbsp. raw agave (or 10-12 pitted dates)

Directions:
1.  Place cashews in a glass bowl and cover with water.  Allow water to cover by 2 inches as nuts will absorb water while soaking (if using dates, soak them as well).  Allow to soak overnight or during the day and have breakfast for dinner :)
2.  Drain and rinse.  Add 6 cups fresh water to a high speed blender (I use a Vitamix).
3.  Add remaining ingredients and blend until well blended and smooth.
4.  No need to strain cashew milk, just pour it right into an airtight glass container and store in the fridge.  Will last 3-4 days.

*Note that homemade milk will separate while stored, just give it a swift shake or stir with a spoon prior to each use.

Making your own milk not only guarantees that you know exactly what is in it, but it also gives you the opportunity to make it as rich and creamy as you prefer.  Now get those ingredients soaking and maybe take a little soak of your own too!