VEGAN, GLUTEN-FREE, REFINED SUGAR FREE
This is the ultimate breakfast treat. So much so that 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
1/2 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
