Tapped In: The Bennington Blog

Oatmeal

Last night I made almond milk for the first time and used it to soak oats overnight. My mom and I ate the flavorful result for breakfast with some ground flax seeds, chia seeds, raspberries, and some of the extra almond milk.

Recipe:

Almond Milk

2/3 cup whole raw almonds
2 cups filtered water, plus more for soaking
pinch sea salt
pinch cinnamon powder
1 teaspoon vanilla extract

Rinse almonds then place in a jar and cover with 2 inches of filtered water. Let soak for a few hours or overnight.
Drain and rinse again. Place in a blender add the 2 cups water, salt, cinnamon and vanilla. Blend on high speed for at least 2 minutes.
Kept refrigerated in a jar or bottle (it will last 3 or 4 days).

Soaked Oats and Chia seeds with Almond Milk.

1 cup thick rolled oats
1 cup almond milk, plus more for serving
1 1/2 tablespoon chia seeds
pinch cinnamon
raspberries
ground flax seeds and wheat germ, to serve

Rinse oats and place in a wide mouth jar or bowl. Pour in almond milk, add chia seeds and cinnamon. Stir, cover and refrigerate overnight.
In the morning remove from fridge, I like to allow it come to room temperature, if I have time. (My Field Work Term Advisor’s tip).
Sprinkle with berries, ground flax and wheatgerm, and drizzle with a little extra almond milk.
Serves 2 generous portions and will keep a couple of days in the fridge.

You can find this recipe and more here.

-Kate D.