Oatmeal with Cashew Milk and Berries
There’s nothing quite as satisfying—and nourishing—as a steaming bowl of oatmeal for breakfast. In our dairy-free spin on this morning favorite, we prepare homemade cashew milk in a Vitamix blender, then cook the oats in the milk so they emerge creamy and nutty. Everyone can top their bowls as they please with berries, coconut, pepitas or other fixings. Be sure to use raw cashews, not roasted ones, for this recipe. The nuts need to soak overnight before preparing the milk, so plan accordingly.
Ingredients:
- 1 cup (5 1/2 oz./170 g) raw cashews, soaked overnight
- 1 Tbs. maple syrup or honey
- 1 1/2 tsp. ground cinnamon
- Kosher salt
- 1 1/2 cups (4 1/2 oz./140 g) rolled oats
For serving:
- Maple syrup or honey
- Fresh or thawed frozen blackberries
- Fresh or thawed frozen blueberries
- Toasted coconut flakes
- Toasted pepitas
Directions:
Drain the cashews, discarding the soaking water. In a blender, combine the cashews, 4 cups (32 fl. oz./1 l) fresh water, the maple syrup, cinnamon and a pinch of salt. Blend on high speed until the mixture is very smooth and uniform, about 2 minutes.
Transfer 3 cups (24 fl. oz./750 ml) of the cashew milk to a heavy saucepan; reserve the remaining milk for serving. Set the pan over medium heat and bring the milk to a boil. Add the oats and cook, stirring frequently, until they are soft and the mixture has thickened but not all of the liquid has been absorbed, 5 to 7 minutes.
Ladle the oatmeal into bowls and top each with a splash of the reserved cashew milk. Drizzle with maple syrup and garnish with blackberries, blueberries, coconut and pepitas. Serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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