Creamy Cashew Milk Overnight Oats
As my Instagram followers (as well as several commuters of the Portland streetcar) all know, I have a total crush on overnight oats. They are my perfect summertime and early fall breakfast when all I want to do is run out the door and soak up the sunshine, as opposed to heating up hearty porridge on the stove. Warm porridge will totally have its place in a few short weeks as the days begin to get shorter and darker. Right now, however, my body still craves creamy and dreamy overnight oats to kick start the day on a positive and healthy note.
These overnight oats are especially luscious thanks to their milk. It’s made of cashews! Plus it’s homemade! As the idea of making milk from seeds and nuts usually has me singing with joy, this homemade cashew milk is no exception. I have an immense satisfaction of turning dried, boring nuts and seeds into a large jar filled of frothy, creamy goodness – made completely without mysterious additives like the store-bought variety – and I know you will too. With this recipe you won’t even need a nut-milk bag, so you’re all set to milk some cashews as soon as possible!
The best part, of course, is that homemade cashew milk is packed with plant-powered goodness. The cute little kidney-shaped cashew nut is filled with a variety of minerals including copper, phosphorus, manganese, magnesium, and zinc, along with a host of vitamins, fiber, and protein too. Notably, a quarter cup of cashews provides 98% RDA of copper: a mineral essential for iron utilization, elimination of free radicals, energy production, and the development of bone and connective tissue. Like all other nuts, cashews are also great sources of body-loving healthy fats, specifically monounsaturated fats known to protect your heart and keep triglyceride levels in check.
All that cashew milk goodness plus fiber packed rolled oats for a healthy digestive system, freshly grated apple for sweetness and antioxidant powers, and protein filled chia seeds really sets the stage for the most delicious overnight oats ever. Feel free to top your oats with any other fun ingredient you have on hand: fruits, vegetables, nuts, dried fruit, seeds, raw honey, superfoods, etc. to make them completely your own and completely delicious.
Creamy and dreamy date sweetened and spiced cashew milk + digestive friendly oats + antioxidant filled chia seeds + sweet fiber rich apples = Game changing overnight oats.
Creamy Cashew Milk Overnight Oats
Makes 6 Servings
1 cup raw cashews, soaked at least 4 hours (or ideally overnight)
4 cups filtered water
4-6 mejdool dates, pitted
1 vanilla bean pod, seeds scraped
½ teaspoon cinnamon
¼ teaspoon sea salt
¼ teaspoon cardamom
2 apples, cored and grated with the peel
3 cups rolled oats, divided
6 teaspoons chia seeds, divided
In a large bowl place raw cashews and cover with water, soak for at least 4 hours or overnight at room temperature. Once soaked, drain cashews and rinse well.
In a high speed blender add soaked and rinsed cashews, filtered water, pitted dates, vanilla bean seeds, spices, and sea salt. Blend on highest speed for about a minute, until nuts are completely broken down and milk becomes frothy. No need to strain mixture through a nut milk bag– just set aside while your prepare oats.
In 6 small jars, or one large bowl add oats, grated apple, and chia seeds. If creating individual jars (as shown in photos), place ½ cup rolled oats, 1 teaspoon of chia seeds, and about 1 heaped tablespoon of grated apple in each jar. If using a large bowl, add in 3 cups rolled oats, 6 teaspoons of chia seeds, and both grated apples.
To each jar of oats, add ½ cup fresh cashew milk. Alternately, add the entire blender’s worth of cashew milk to your large bowl. If you have extra cashew milk after filling individual jars, distribute it evenly to each jar. Stir each jar, or large bowl, well to completely combine milk and chia/oat mixture. Cover with an airtight lid and refrigerate overnight.
In the morning, serve oats cold or at room temperature with fresh fruit (I used fresh figs), coconut yogurt, nuts, seeds, or any other topping you’d like. Extra jars or bowl of oats will keep for 3-4 days. Enjoy!
-Please, oh please use organic apples in this recipe. Their skin is heavily sprayed and always a culprit of the Dirty Dozen. The good news is that it’s apple season, so local and organic apples are quite cheap!
-When making cashew milk, add in more dates for more sweetness. Depending on the size of your dates and their stickiness, you may need to adjust for sweetener nut milk.
-The spices in this milk are also versatile. Thinking of a more festive fall milk? Add in a few dashes of pumpkin pie spice! Mmmm….