The protein from the oats and the cashew nuts dish in this wholesome, vegan breakfast dish will keep you fuller for longer and a little goes a long way. Steel cut oats are oat kernels which have been chopped into thick pieces and are less processed. They retain a lot of bite even after cooking and don’t look dissimilar to brown rice or pearl barley. It’s a good idea to start this recipe the day or night before because soaking the oats in cashew milk once they are cooked will mean that the oats will absorb the cashew milk and become more flavoursome. You could make a batch of this at the beginning of the week and it should last for 3-5 days.
3/4 cup Steel Cut Oats
3 cups Cashews
1 tsp Ground Cinnamon
1 tsp Vanilla Extract
Honey to taste
Boil the steel cut oats in water for approximately 30 minutes, depending on how much bite you like them to have. Meanwhile soak 3 cups of cashew nuts in some cold water, just enough to cover the cashews to begin with. When the oats have finished cooking, drain and cool.
Using a blender, blend the cashews with the water, adding some extra water if needed until you reach a thick milky consistency. When the oats are cool transfer them to an air-tight container and pour over the cashew milk. Stir in the cinnamon, honey and vanilla extract. Soak overnight and serve the following morning with fresh berries, a banana or some seeds or nuts.