Food recipes
Cherry-Vanilla Oatmeal Shake
Cherry-Vanilla Oatmeal Shake
Ingredients:
¾ cup cooked, cooled Steel-Cut Oats
1 cup fresh or frozen pitted Bing cherries
¼ teaspoon pure vanilla extract
½ cup unsweetened almond milk
2 teaspoons unsweetened raw cacao powder (optional)
Directions:
Add everything to a blender and buzz until completely smooth, about 1 minute. If you feel
it’s too thick, add a couple tablespoons of almond milk to reach the consistency you like.
POT OF STEEL-CUT OATS
SERVES 6 TO 8
In the colder months, no other breakfast feels as hearty and fortifying, or keeps me
satisfied as long as a bowl of hot steel-cut oats. There’s an incredible nutty
creaminess that happens when the starch releases from the oats and mingles with
almond and coconut milks. Their cooking time isn’t conducive to the morning rush,
so we make a big batch in the evening and eat it for the next three or four days as a
quick no-brainer breakfast. Steel-cut oats are chunkier than rolled oats and have a
sturdy, chewy texture that holds up well to reheating (unlike rolled oats, which can
get gluey). I find they’re even better the next day, after having some time to sit with
the milk and cinnamon. There are mornings when I dig in as is, but toppings help
keep it interesting from day to day. My go-to combination is dried fruit with chopped
hazelnuts and a tablespoon of maple syrup, but you can take it any direction you like
with fruit, nuts, spices, and natural sweeteners.
Coconut milk is pressed from the meat of a coconut, which is a gold mine of
Ingredients:
¾ cup cooked, cooled Steel-Cut Oats
1 cup fresh or frozen pitted Bing cherries
¼ teaspoon pure vanilla extract
½ cup unsweetened almond milk
2 teaspoons unsweetened raw cacao powder (optional)
Directions:
Add everything to a blender and buzz until completely smooth, about 1 minute. If you feel
it’s too thick, add a couple tablespoons of almond milk to reach the consistency you like.
POT OF STEEL-CUT OATS
SERVES 6 TO 8
In the colder months, no other breakfast feels as hearty and fortifying, or keeps me
satisfied as long as a bowl of hot steel-cut oats. There’s an incredible nutty
creaminess that happens when the starch releases from the oats and mingles with
almond and coconut milks. Their cooking time isn’t conducive to the morning rush,
so we make a big batch in the evening and eat it for the next three or four days as a
quick no-brainer breakfast. Steel-cut oats are chunkier than rolled oats and have a
sturdy, chewy texture that holds up well to reheating (unlike rolled oats, which can
get gluey). I find they’re even better the next day, after having some time to sit with
the milk and cinnamon. There are mornings when I dig in as is, but toppings help
keep it interesting from day to day. My go-to combination is dried fruit with chopped
hazelnuts and a tablespoon of maple syrup, but you can take it any direction you like
with fruit, nuts, spices, and natural sweeteners.
Coconut milk is pressed from the meat of a coconut, which is a gold mine of
Printed from https://recipe.bluelayer.org/recipe/63515/cherry-vanilla-oatmeal-shake