I’m definitely hooked on cooking my oats with water or water + almond milk. I can’t get over how delicious and strong the oat flavor is. By strong, I do not mean harsh. It’s very smooth, nutty + slightly sweet. I absolutely love it and am not missing my 1tsp of cinnamon I was dumping in it before. I’m also much preferring the banana on top, rather than mixed in.
Today I made steel cut oats, with half water + half almond milk. Steel cut oats are such a fun change of pace. They take a bit longer to cook, but have a fabulous texture. Crunchy + creamy…a breakfast dream!
Simple Steel Cut Oats [serves 1]
- 6T steel cut oats
- 3/4c water
- 1c unsweetened almond milk
- Combine ingredients into a pot and bring to boil.
- Stir + reduce heat to simmer, stirring occasionally, until desired consistency is met. ~12-18min
- 1T raw buckwheat groats
- Coconut Almond Butter
- Crofters fruit spread
- 1/2 banana
This mini pie dish was scraped clean. You’ve gotta try the water/milk only cooking method. Obsessed!
I’m trying to make time this week, to stock up on some staples, while we’re without a kitchen at the new house. We move on Saturday, but most likely won’t be in full-working kitchen mode, until the 2nd week [or so] of April.
I was already running low on nut butters, even though I made 2 batches last week! I did give about half of the nut butter to friends though. One of my favorite nut butters, also one of the simplest, was my salt kissed cashew butter.
I wanted to make that again, but with a sweet twist. I’m totally loving the local, raw clover honey I picked up a few weeks ago. Honey perfection!
cashews + honey + salt + vanilla
That’s all you need!
Salted Honey Cashew Butter
- 2c raw cashews
- 3T honey
- 1/4-1/2t fine grain sea salt
- 1/2t vanilla extract
- Preheat oven to 325*
- Line a pan with parchment paper. Trust me, you want to do this. Do not use wax paper or foil.
- Spread cashews on the pan and toss with honey.
- Spread into a single layer on the pan and roast for about 15min.
- Turn once or twice, while cooking, and remove when golden brown.
- Let cool no more than 5min.
- Scrape into your food processor and turn on.
- Process + scrape as needed until buttery. ~12-15min
- Add in salt + vanilla and process again until smooth.
*This took quite a long time to process because of the sticky honey. If it’s been 15min and it’s still not smooth, you can add 1/2-1T of oil to help smooth it out. This nut butter was very thick, but creamy + smooth.
*I use an 11c food processor. If you have a 7c, I would not process more than 1.5c of nuts.
This almost tasted like sugar cookie dough or chocolate chip cookie dough without the chocolate chips.
Love the sweet + salty contrast with a delicious thick texture.
To stock up even more, I made my all-time favorite nut butter. I haven’t made this in months!
This is my Roasted Maple Cinnamon Almond Butter. I think this has been my “most made” recipe by YOU guys!
I forgot just how delicious it is!
- chocolate chip cookie dough almond butter
- vanilla bean maple flax almond butter
- pumpkin spiced almond butter
My food processor is my favorite kitchen tool. Yes, I love it more than my Vita-Mix. Shhh, don’t tell!
There wasn’t much to do at the house today, so I stayed home and got a HUGE to-do list 85% done. I also hit the gym and lifted legs. I’ve been working out about 4/5 times per week, instead of 5/6. It’s been really important for me to de-stress by working out. It’s not always convenient to fit it in the schedule right now, but I feel so much better when I do. Like I’ve mentioned a few times, my appetite has increased from all the extra movement, so I’ve definitely been eating more. I haven’t been to the pool in over a week, but will get back to that once we’re moved in. The rental house is about 50% packed. I just started the kitchen, which is always the hardest. I’m so excited that we won’t be packing again for quite some time! Back to painting tomorrow. The kitchen drywall + a few other patches are complete, so it’s time to get busy. Crunch time!!
Recipe page is updated!!