After a day of fun in the sun yesterday, it was time back to the normal grind…which today, was my dreaded operations management assignment.
Of course I didn’t start until I got my brain warmed up a bit with a nice hearty breakfast.
On the menu this morning: Oats
A nice big bowl topped with cooked apples and some homemade cashew butter.
I haven’t had oats in a very long time and this particular bowl was extra delicious.
I worked through the morning with a couple visits to the freezer where all the leftover 5 ingredient crispies I had made for yesterdays boat trip were hanging out.
Since I had made two batches and there was way too much food on that boat, there were quite a few leftover crispies. No worries though…just means more for me 🙂
Batch 1, I had made with cashew butter and batch 2 was made with crunchy barney butter. I love cashew, but the crunch of the almonds from the barney butter definitely gave those crispies a little extra somethin’ somthin’ which made them my instant favorite.
You know what else almonds gives a little extra somethin’ somthin’ to?
Black bean almond milk (and now that I think about it, just about everything else…)
Remember that batch of black bean milk I made about a week ago? I also blended up a black bean almond version recently, which I enjoyed even more.
I pretty much followed the same process as last time, except this time my 1/2 cup of soaked beans had been cooked for 20 mins in 2 cups of water.
After cooking them I had stored them in the refrigerator, along with the liquid, for a couple days until I decided to use them.
Plus 1/2 cup roasted almonds & 4-6 cups of water
were placed in a blender with the strainer attachment.
(4-6 cups of water because it depends on whether you like it thick and creamy or more smooth and diluted)
2-5 mins in the blender and the black bean almond milk was ready!
Roasted almonds are key here! austiNuts has some of the best roasted almonds I’ve had and I think it’s really what gave the black bean milk its extra special taste.
I’ve got a couple other delicious almond treats up my sleeve, but that’s for another day 🙂
Any almond fans out there?
I have missed you!
It’s been so long since I’ve had hot oatmeal that I almost, (but not quite 🙂 ) forgot how good it is. Sometimes it’s just too hot to eat a bowl of steaming oats, especially here in TX when its 90 degrees in April. But lucky me woke up to 50 degree weather this morning and was really craving for a hot bowl of oatmeal. And that is exactly what I had.
Bound to Hold You Over Oats
- 1/3 cup oats
- 1/3 cup unsweetened almond milk
- 1/3 cup water
- 1 organic egg white
- 2-3 spoonfuls of organic low-fat cottage cheese
I topped mine with blueberries, mango, raspberries, a small dollop of cashew butter, and a sprinkle of chia. This bowl of oats was probably one of the best I’ve ever had. I enjoyed the sweetness from my fruit and the light, but noticeable, salty-ness from the cottage cheese.
Hopefully this cooler weather sticks around so I can eat this again, but I doubt it will. I’ll either have to eat it and sweat…or I can somehow come up with a cold version of this, which I’m already sort of doing in my mind right now. My brains churning and I think I’ve already come up with the ‘bound to hold you over oats’ refrigerator version.
What’s your favorite way to eat oats?