Sunday, May 1, 2016

#165 The Case of Oat Groats with Cashew Milk and Maple Syrup

Glamming up oatmeal!

1 cup oat groats (whole, hulled oat kernels)
3-1/2 cups water
pinch salt
1/2 cup raw cashews, soaked uncovered in plenty of water for at least 4 hours then drained and rinsed
2 cups hot water (not above 118ºF)
1/2 tablespoon raw agave syrup
maple syrup

Bring the oat groats, water and salt to a rolling boil. Reduce heat and simmer for 1 hour.

In the meantime, in a high-speed blender, blend together the soaked cashews, hot water and agave syrup. You can store the cashew milk in the fridge for about a week.

When the oats are ready, divide between two bowls. Pour on some cashew milk then drizzle on maple syrup to taste.
Serves 2.
PS There’s no comparison between purchased cashew milk and homemade!