This is the ultimate breakfast treat. It's vegan, gluten-free and refined sugar free. You may just find yourself lying awake at night, dreaming up spoonfuls of juicy berries drenched in silky smooth cashew milk. Tip: For easier digestion, you can cook a serving of rolled oats and store in the refrigerator overnight. In the morning, pour your cashew milk on top. Enjoy cold!
INGREDIENTS
for the cashew milk
9 pitted dates
1 1⁄2 cups of raw, whole cashews
3 1⁄4 cups of filtered water
1 tsp. vanilla extract
for the oats mixture
2 cups of rolled oats
1/2 cup of steel cut oats
1 tbsp. chia seeds
Sprinkle of ground cinnamon
DIRECTIONS
1. Combine the dates, cashews, water and vanilla in a high speed blender. Pulse for 30 seconds, then blend on high for about 60 seconds, until you get a smooth, glossy texture for your cashew milk
2. Combine oats and chia seeds in a large container
3. Pour about 3/4 of the cashew milk mixture on top
4. Mix well, until all the oats are wet, it will be a slightly gooey texture
5. Sprinkle some cinnamon on top and cover
6. Store in the refrigerator overnight. You can refrigerate the extra cashew milk in a glass container
