My mission to find awesome, fueling breakfast options continues. One can only eat so many Macrobars, amiright? (Who am I kidding. I would eat Macrobars 5 times a day if I thought I could get away with it nutritionally.)
In any case, varied, fueling morning meals are key to energized, happy mood days. Truly, I was looking for a reason to make homemade cashew butter, and because it felt like a more adult way to consume it than straight from the blender, this creamy delicious mixture ended up atop a pile of gluten-free oats with a touch of nutmeg and some goji berries.
The trick is to soak the cashews briefly to get them soft enough to blend. A Vitamix may be your best friend in this step, but a regular food processor will do, too. For extra creaminess, soak your cashews overnight.
Adjust maple syrup and gojis to taste.
Store extra cashew butter in the fridge.
You are a breakfast professional. :)
- 4 tbsp cashews
- 1/5 cup almond milk
- 1/2 tbsp maple syrup
- 1/4 cup gluten-free oats
- 2 tbsp goji berries
- 1/4 tsp nutmeg
- Place cashews in a bowl and cover with hot water for five minutes. Drain.
- Combine cashews, almond milk, maple syrup and a pinch of sea salt in a food processor and blend until smooth.
- Place oats and berries on a plate, drizzle with cashew butter and sprinkle with nutmeg.