Just J.Faye

Hiking & Other Adventures

Roasted Tomato and Zucchini Clafoutis with Whipped Lemon-Oregano Feta

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Everybody listen up. I have a super simple and delicious brunch recipe for you: Roasted Tomato and Zucchini Clafoutis with Whipped Lemon-Oregano Feta.

It’s amazingggggg.

Roasted Tomato and Zucchini Clafoutis

I first discovered clafloutis during my Google and Pinterest searches for a dessert to bring to a French-themed dinner (like this picnic-themed or this bacon-themed dinner). I originally wanted to make a crepe cake, but I um… it just seemed like a lot of work. A clafoutis on the other hand, is very easy and approachable. Plus, it sounds super fancy: clafoutis.

I ended up making this Cherry one from Saveur. My friends were skeptical at first (“Wait, what is this?!” “A cla-foo-tee.  I think that’s how you say it?”) but they liked it and we ate the whole thing.

Roasted Tomato and Zucchini Clafoutis

During my searches I also came across many savory versions and thought it would be a fun brunch recipe to try out.

So I did! And it was! Hooray!

The clafoutis itself is a simple batter of flour, eggs, milk, and a little bit of cream cheese that has been blended (or thoroughly whisked) together. It’s studded with tomatoes and zucchini that have been roasted with a little bit of olive oil and oregano. Then it’s topped with a whipped lemon-oregano feta spread.

Roasted Tomato and Zucchini Clafoutis

It’s hard to say what I love most about this because there are so many things:

  1. The popover-like batter with its crispy edges and airy interior.
  2. The roasted tomatoes and zucchini that are just oozing with so much flavor.
  3. The feta that has been whipped with cream cheese, lemon, and oregano to create an amazingly delicious spread.

I guess that’s only 3, but that’s 3 major things.

Besides tasting incredible, it is also very simple to prepare. You could even make the whipped feta and roasted vegetables the night before if you needed extra time in the morning – huge win.

Plus, it sounds cool and all your brunch guests will be impressed.

Annnddddd it’s pretty healthy, so you won’t feel sluggish and guilty after eating this.

I served this roasted tomato and zucchini clafoutis with a small loaf of crusty bread and a mixed green salad simply dressed with olive oil, balsamic vinegar, lemon juice, salt, and pepper. It was good. Really good. I want to make it (and eat it) again and again and again.

I think you would like it too. Sooooo… try it out. OH! And then if you do make it, take a picture and post it on Instagram with the hashtag #justjfaye. I would love, love, love to see everything you make! Seriously.

Roasted Tomato and Zucchini Clafoutis

Roasted Tomato and Zucchini Clafoutis
 
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This savory clafoutis recipe is studded with roasted tomatoes and zucchini. It's a simple and healthy brunch recipe that will impress your guests!
Serves: 4
Ingredients
  • 1 cup cherry tomatoes
  • 1 cup zucchini, cut into ¼” cubes
  • 1 teaspoon olive oil
  • 1 teaspoon oregano
  • ⅔ cup milk
  • 3 eggs
  • 1 tablespoon cream cheese
  • ⅓ cup flour
  • Salt and pepper
  • ½ tablespoon butter
  • Whipped lemon-oregano feta (see below for recipe)
Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with foil.
  2. Place the tomatoes and zucchini on the prepared baking sheet. Drizzle with the olive oil and oregano, then toss until the olive oil is evenly distributed. Bake for 20 minutes. Feel free to check at 10 minutes and give the veggies a stir. When done, set aside.
  3. Combine the milk, egg, cream cheese, flour, and a little bit of salt and pepper in a blender and process until smooth, about a minute. Alternately you can thoroughly whisk the mixture together, just make sure everything is smooth and combined.
  4. Put the butter in an 7-inch cast iron pan and place in the oven for about a minute until melted. With an oven mitt (do not burn yourself!) move the cast iron pan around so that the melted butter coats the entire bottom and sides of the pan.
  5. Pour the batter into the cast iron, then drop in your veggies (you may not need all of them).
  6. Bake for 30 minutes. It will be puffed up a bit.
  7. Let clafoutis cool slightly before cutting. Serve with whipped lemon-oregano feta!

Whipped Lemon-Oregano Feta
 
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This whipped feta is tangy and delicious. It's great spread on the clafoutis or as a dip for bread and veggies.
Ingredients
  • 6 ounces feta cheese, room temperature
  • ¼ cup whipped cream cheese, room temperature
  • 1-2 tablespoons lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon oregano
Instructions
  1. Place all ingredients into the bowl of a food processor and process until smooth, about 4-5 minutes.
  2. Store leftovers in a sealed container in the refrigerator.

By the way, do you use Yummly? It’s a website where you can search, save, and share recipes! You can even separate them into different collections like “Summer BBQ”, “Brunch”, or “Pizza Night”. I just added the Yummly button to all my posts, so all you have to do is set up an account (if you don’t have one already), then press the “Yum” button at the bottom of the post and it will be saved to your Recipe Box. I suggest you check it out, especially if you love drooling over delicious recipes!

Roasted Tomato and Zucchini Clafoutis

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Super Food Muesli

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Super Food Muesli, AKA: my new breakfast obsession.

Super Food Muesli

Once I’m on a breakfast kick, I’m on it. I get obsessed and then there’s no going back. I mean, when I find something I love why change? It makes me just as happy on day 1 as it does day 36. That’s what love is all about, right?

Idk.

My obsession with muesli actually stems from my semester studying abroad in Berlin, Germany during my sophomore year of college. Muesli was all the rage in Berlin. I had it – surprise – every morning, along with a big cup of instant coffee.

My semester in Berlin was unforgettable, so muesli and instant coffee will forever hold a special place in my heart.

This type of muesli right here is super food muesli. It’s packed full of delicious power foods that are outstandingly healthy.

Let’s take a look.

Super Food Muesli

  • Chia Seeds: filled with fiber, antioxidants, minerals, and omega-3 fatty acids.
  • Pepitas: loaded with vitamins, minerals, amino acids, carbohydrates and essential fatty acids.
  • Goji Berries: high levels of antioxidants and cancer-fighting properties.
  • Almonds: full of vitamins, minerals, fiber, protein, and healthy fats.
  • Quinoa: contains complete protein, fiber, and minerals.
  • Oats: packed with fiber, vitamins, and minerals.

So many good things!!

But wait, there’s more! We’re also going to add a chopped up banana, almond milk, Greek yogurt, a swirl of pure maple syrup, and a dash of cinnamon. Then mix it all together and let it sit in the fridge for 15-20 minutes (or overnight).

The end result is creamy, crunchy, and delicious. The chia seeds gelatinize while the banana and oats soften up a bit. The pepitas, almonds, and quinoa retain their crunch giving you a variety of texture in each bite. Since this is full of fiber, healthy fats, and protein it will also keep you satiated and energized all morning.

This is what a breakfast should be, people.

If you have issues with dairy and gluten you can easily skip the Greek yogurt and add more almond milk and/or use gluten-free oats. Problem solved!

Super Food Muesli

I prep all the dry ingredients before I go to bed. Then in the morning I mix in the remaining ingredients, press start on the coffee machine, and by the time I am ready for work, my glorious breakfast is waiting for me. I savor it, catch up on some blogs, and then I’m ready to start my day at The Mills.

I hope you try this out and it becomes your new obsession. You won’t regret it, I promise.

Super Food Muesli

Super Food Muesli
 
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A powerhouse breakfast filled with chia seeds, pepitas, goji berries, almonds, quinoa, and oats. A simple, delicious, and nutrition-packed way to start your day!
Serves: 1
Ingredients
  • 1 tablespoon old fashioned oats
  • 1 tablespoon goji berries
  • 1 tablespoon pepitas
  • 1 tablespoon raw almonds, chopped
  • 1 tablespoon quinoa, rinsed
  • 1 tablespoon chia seeds
  • ¼ teaspoon cinnamon
  • ½ teaspoon pure maple syrup
  • 2 tablespoons plain non-fat Greek yogurt
  • ¼ cup unsweetened almond milk, plus more if needed
  • 1 medium banana, chopped
Instructions
  1. In a small bowl, mix together the first 7 ingredients. This can be done the night before.
  2. Stir in the maple syrup, almond milk, Greek yogurt, and banana. Let sit in the fridge for 15-20 minutes (or overnight).
  3. Add an extra drizzle of almond milk if desired.
Notes
To make vegan, replace the Greek yogurt with more almond milk or non-dairy yogurt.
To make gluten-free, use gluten-free oats.

Super Food Muesli

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Coconut Quinoa Matcha Parfaits + My 1-Year Blogiversary!

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It has been one year (ONE YEAR!!) since I have launched Just J.Faye. It’s just insane. What an incredible year it has been.

But more on that later, first these coconut quinoa matcha parfaits.

Coconut Quinoa Matcha Parfaits

These parfaits are just little jars of happiness – delicious, healthy, easy, pretty. The whole package, right here.

This is what we have going on in these jars:

  • Layer 1 = quinoa cooked with coconut milk.
  • Layer 2 = coconut Greek yogurt mixed with matcha powder and chopped banana.
  • Layer 3 = whipped coconut cream.
  • Layer 4 = sprinkles of flaked coconut and chopped pistachios.

Prepare each layer then go ahead and assemble! You can even make everything in advance the night before, store in the refrigerator in separate containers, and then put them together in the morning. Easy!

Coconut Quinoa Matcha Parfaits

Plus, things just taste better in jars, don’t they?

No, it’ll taste the same in a bowl, but jars are fun.

Coconut Quinoa Matcha Parfaits

By the way, did you notice all the ingredients? Quinoa and Greek yogurt for protein, matcha powder for energy and antioxidants, and coconut for healthy fats. Isn’t it just the best when delicious and pretty food is good for you?! Kinda like this salad.

Coconut Quinoa Matcha Parfaits

Oddly enough my first recipe way back 1 year ago also included quinoa, bananas, nuts, and coconut. Coincidence? Sort of. I was dreaming up these little parfaits for a few weeks and once I realized the similarities between the two recipes, I knew it would be perfect to post as my 1-year “blogiversary” recipe.

I have learned SO MUCH in the past year – about photography (ummm… have you noticed here to here), recipe development, exercise, SEO (I know what it means now), work/life/blog balance, blogging in general, etc. It’s just been so much fun. I still have a lot to learn, but I’m pretty excited about it.

Thank you to everyone who has been following along from the start, to everyone who has picked up along the way, to everyone who has made a recipe or tried a workout, to everyone who has commented on/pinned/linked/shared posts, to everyone who just stopped by that one time for 5 seconds. I love you all.

I’m looking forward to a great Year 2 here on Just J.Faye and I hope you are too!

Coconut Quinoa Matcha Parfaits

Let’s go make ourselves a happy, healthy little breakfast treat, pour a cup of coffee, and be glad.

Coconut Quinoa Matcha Parfaits + My 1-Year Blogiversary!
 
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These Coconut Quinoa Matcha Parfaits are layers of coconut quinoa, matcha coconut Greek yogurt, and whipped coconut cream - a healthy and delicious breakfast!
Author:
Serves: 2
Ingredients
  • ½ cup quinoa, rinsed
  • ¾ cup + ¼ cup lite coconut milk, divided
  • 5.3 oz coconut Greek yogurt
  • 1 banana, chopped
  • 1 teaspoon matcha powder
  • 1 can full fat coconut milk, chilled overnight
  • 1 teaspoon vanilla
  • Additional toppings: unsweetened coconut flakes and chopped pistachios
Instructions
  1. For the coconut quinoa: In a small saucepot stir together the quinoa and ¾ cup of lite coconut milk. Bring to a boil, decrease to simmer, cover, and let sit for 15 minutes, stirring occasionally. Keep in the refrigerator until ready to use.
  2. For the matcha Greek yogurt: In a small bowl stir together the coconut Greek yogurt, chopped banana, and matcha powder until well combined. Keep in the refrigerator until ready to use.
  3. For the coconut whipped cream: Flip the can of chilled coconut milk upside-down. Open the can and pour the water out to another container. Save for another use. Place the cream in the bowl of an electric mixer. Mix with a hand blender or a stand-up mixer until it reaches the consistency of whipped cream. Add the vanilla extract and mix until combined. Keep in the refrigerator until ready to use.
  4. To assemble: Split the coconut quinoa into two bowls (or mason jars!), then divide the matcha Greek yogurt between the two. Top with coconut whipped cream, coconut flakes, and chopped pistachios.
Notes
Everything can be prepared the night before, stored separately in the fridge, and then assembled in the morning!

To make this vegan, use almond or coconut yogurt instead of Greek yogurt.

If you are not a coconut fan, feel free to use almond milk instead of coconut milk in the quinoa, vanilla or plain Greek yogurt instead of coconut Greek yogurt, and regular whipped cream instead of coconut whipped cream. It will still taste delicious!

As if my 1-year blogiversary wasn’t enough to celebrate today, it’s also my big brother’s birthday. He’s one of the most intelligent and frustrating people I know. His hobbies, drive, and sense of humor never cease to surprise me. Today he turns 30.

HAPPY BIRTHDAY JON! I’m excited to celebrate later today.

happy birthday jon

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Honey Cinnamon Muffins with Espresso Butter

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It’s going to be a crazy busy, jam-packed, super fun, and exciting day! ADJECTIVE EXPLOSION.

But first, I’ll take a deep breath, slow down a second, and tell you all about these honey cinnamon muffins with espresso butter.

honey cinnamon muffins w: espresso butter These honey cinnamon muffins are simple, little muffins and they are definitely worth slowing down for.

They come together easily as most muffin batters do. First we mix together the dry ingredients, which include a combination of all-purpose and whole wheat flours, leavening agents, and a bunch (i.e. a tablespoon) of cinnamon. Then in a separate bowl we whisk together the wet ingredients. Here we have eggs, melted butter, Greek yogurt, almond milk, honey, and vanilla. All good things.

honey cinnamon muffins w: espresso butter Pause. If you read that paragraph again you’ll notice that I didn’t mention any sugar or oils. That’s because those ingredients don’t exist in these muffins. They are just lightly sweetened with honey and cinnamon and retain plenty of moisture from the melted butter and Greek yogurt. I wouldn’t call them health food, but I wouldn’t call them the devil either.

honey cinnamon muffins w: espresso butter Un-pause. The wet ingredients are then stirred into the dry until everything is just combined. Lumpy batter is ok here. No need to be a perfectionist. Divide the batter between 12 muffin cups and pop them into the oven.

20 minutes later you will have a delicious smelling kitchen and perfect little muffins.

BUT WAIT! There’s more! There is also espresso butter.

honey cinnamon muffins w: espresso butter Espresso butter is butter than has been beat together with espresso powder. It’s truly that simple. Just make sure that your butter is super soft (room temperature) to start. This will help the flavor incorporate better, allowing the espresso powder to basically melt into the butter.

It’s so dreamy.

The espresso butter is essentially the perfect accompaniment to these honey cinnamon muffins. It’s like… like… a honey cinnamon latte in muffin form. So go ahead and slather lightly spread the butter on the muffins, pour yourself a cup of coffee, sit back, relax, and have yourself a gorgeous Saturday.

honey cinnamon muffins w/ espresso butter I know we lose an hour today, but as I mentioned, these muffins are worth slowing down for.

And now I’m going to speed back up. Literally and figuratively.

I’m going to go run the first ever (!!) Hot Dash 10 Miler. It’s going to be full of flannel and beards and other Minnesotan things, like tator tot host dish (I hope??).

Then my mom (who is running the Hot Dash 5K), sister, brother, and cousins are coming over for chili and cornbread. 35 degrees isn’t too hot for chili and cornbread is it??

And thennnn my mom, sister, and I are going to hop on over to San Francisco. We’re going to spend Sunday in the city with my cousin and Monday in Sonoma wine tasting with my aunt. It’ll be magical. And super silly. I’m excited about it.

honey cinnamon muffins w/ espresso butter So moral of today’s post is to slow down, make & enjoy these muffins, and then go have a ridiculously fun day.

Honey Cinnamon Muffins
 
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These honey cinnamon muffins are made with whole wheat flour, Greek yogurt, and no refined sugars. They are delightfully simple and pair perfectly with espresso butter.
Serves: 12
Ingredients
  • ¾ cup (112 g) all purpose flour
  • ¾ cup (112 g) whole wheat flour
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (1 stick) butter, melted
  • ¼ cup honey
  • ¾ cup almond milk
  • ½ cup Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees. Grease a 12 cup muffin tin.
  2. In a large bowl, mix together the flours, cinnamon, salt, baking powder, and baking soda.
  3. In a medium bowl, whisk together the remaining ingredients until smooth.
  4. Pour the wet ingredients slowly into the dry. Stir until just combined, being careful not to over mix. Lumps are ok.
  5. Divide the batter between the muffin tins. Each tin should be about ¾ full
  6. Bake muffins for 20 minutes or until an inserted toothpick comes out clean.
  7. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
  8. Serve with espresso butter (recipe below).
Notes
These muffins aren’t overly sweet. If you would like them a little sweeter, feel free to increase the honey to ½ cup.

Espresso Butter
 
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Espresso butter is a simple spread is perfect for morning toast or muffins!
Ingredients
  • ½ cup (1 stick) unsalted butter, softened
  • 1 tablespoon instant espresso powder
Instructions
  1. Using either a stand up or handheld electric mixer, beat butter and espresso powder until well combine and smooth, about 3 minutes.
Notes
After the butter sits for a few hours the espresso powder will dissolve a bit more into the butter, turning it a mocha color. I didn't know this until after I took all the pictures.
You can keep the butter in the refrigerator, but it is best served at room temperature.
If you think that espresso flavor might be too strong, feel free to decrease the amount of powder to ½ tablespoon or use instant coffee granules instead.

honey cinnamon muffins w/ espresso butter

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Apple-Ginger-Cucumber Green Smoothie

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Green smoothies! Do you love them? Hate them? Have no opinion on them whatsoever? Apple-Ginger-Cucumber Green Smoothie If it wasn’t clear by this, this, and this. I loveeee them.

Well, I love all smoothies, not just the green ones. Pink, purple, orange, brown, you name it. No need to discriminate! Every color is beautiful. And delicious.

A variety of fresh fruits and veggies, what’s not to love?! My recent obsession, the one I’m sharing with you today, is this apple-ginger-cucumber green smoothie. Apple-Ginger-Cucumber Green Smoothie In it is – yes, you guessed it – apples, ginger, and cucumber, but I also throw in some greens, spirulina, chia seeds, apple cider vinegar, almond milk, and Greek yogurt. Everything about this smoothie is super healthy and makes my body smile. If dairy does not make your body smile, no worries, replace the Greek yogurt with some vanilla protein powder. Trust me, you’ll want that dose of protein in there to help keep your tummy filled and happy for more than 61 minutes.

Andddd back up a second, spirulina. Have you heard of it? If not, spirulina is a blue-green algae powder that contains all essential amino acids, plus a ton of vitamins and minerals – a “superfood”, if you will. It boasts to improve the immune system, cardiovascular health, blood pressure, energy levels, allergies, etc. I will warn you that it does have a noticeable taste at first (not bad, just different). I use Pure Hawaiian Spirulina pacifica. The jar has lasted me many, many months.

While we’re focusing on ingredients, let’s quickly talk about two more: Apple cider vinegar (ACV) and chia seeds. ACV is a powerful tonic that is rich in enzymes and potassium. It claims to support a healthy immune system, promote digestion, and help with weight loss. I take a watered down shot of Bragg’s Organic “with the mother” every morning. Ch-ch-ch-chia seeds are packed full of protein, fiber, omega-3 fatty acids and claim to be quite good for your heart.

There are a lot of articles and research out there on the internets that support these things. There are also a lot out there that say it’s all hype. I’ll let you do your own googling and opinion-forming. Apple-Ginger-Cucumber Green Smoothie Now back to the green smoothies as a whole. Smoothies are easy to make, but they still take a just a leeetle bit of prep. So, because I will take all the spare morning minutes I can get to either sleep or to drink coffee and read blogs I have two tips:

  • Buy fresh ginger, peel it, chop it up, and store it in the freezer. That way you always have “fresh” ginger on hand to throw into stir fry, smoothies, etc.
  • Cut up the apple and cucumber at night. The cucumber goes into the fridge and the apple goes into the freezer (A, so it won’t brown and B, so it thickens up the smoothie without having to add a lot of ice).

Then all you gotta do in the morning is throw those tasty ingredients into a blender. Bada bing bada boom you have a delicious, healthy, satisfying breakfast.

I know this recipe may scream, “SUMMER!” to you, but it’s 35 degrees in January in Minnesota. That’s basically summer. Apple-Ginger-Cucumber Green Smoothie FYI, this recipe makes 2-16 ounce smoothies. I drink the whole thing and it keeps me full and satisfied until lunch. If you split it with someone (which is oh so nice of you) you’ll probably want a little something extra to go with it or maybe throw in a banana and some extra Greek yogurt.

Apple-Ginger-Cucumber Green Smoothie
 
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This delicious green smoothie is full of fruits, veggies, and other healthy ingredients. It's a powerful way to start your morning!
Ingredients
  • ½ cup almond milk
  • 2 tablespoon apple cider vinger
  • ½ cup plain non-fat Greek yogurt
  • 1 tablespoon chia seeds
  • 1 teaspoon spirulina
  • 1 tablespoon ginger, chopped
  • 1 handful spinach
  • 1 medium apple, chopped (I used honeycrisp)
  • 1 small cucumber, chopped
  • ice cubes
Instructions
  1. Place everything in your blender in the order listed above. Blend until smooth. Serve and enjoy!

Besides being absolutely amazing and delicious, smoothies are so versatile. I always throw in chia seeds, spirulina, and Greek yogurt or protein powder, but I do switch up the fruits, veggies, and flavors from week to week. A few weeks ago I used sumo mandarins, blueberries, kale, and coconut water. Last week I used banana and avocado with chocolate protein powder. I mean, why not mix things up and get crazy first thing in the morn!??!!

What’s your favorite smoothie combination?

Apple-Ginger-Cucumber Green Smoothie

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Cranberry Oatmeal with Ginger Cashew Cream

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Oatmeal is hands down one of my favorite breakfasts. It is so versatile, easy to make, filling, and healthy. Everything a breakfast should be.

cranberry oatmeal with cashew cream I discovered my new favorite way to make oatmeal and wanted to share it with you in hopes that you’ll try it out and love it as much as I do.

A few Saturdays ago I was trying to figure out what I wanted to make for breakfast. I was in the mood to make something, but didn’t want to, like, make something, you know? I love cooking up a big brunch and trying out new recipes on the weekends (like these mashed potato waffles, drool), but I just got done with a big workout and was starting to get a leeettle bit hangry. Getting food into my stomach was becoming an urgent matter.

I spotted some cashews in my cupboard and decided it was finally time to make some of that cashew cream I’ve been seeing in recipes like this soup and this pie. I decided to put it in oatmeal. It was the best decision I have made in quite some time.

This oatmeal is so simple to put together, making it perfect for weekday mornings when you want a fast, warm breakfast before work. However, the cashew cream gives it a bit of decadence that also makes it appealing on the weekends. It’s like a splurge, but it’s not, because it’s healthy.

cranberry oatmeal with cashew cream To make the cashew cream all you gotta do is blend up some cashews with water, maple syrup, and chopped ginger. The end result is like cream, except it’s healthy for you. Whoa.

I would recommend letting cashews soak for a while (1 hour – overnight) before blending. The first time I made it I did not want to wait – like I said, I was starting to get hangry – and it tasted amazing. Then I made it with the pre-soak it was just as delicious, but was a little creamier.

To make the oatmeal you just need to add oats, cashew cream, water, and cranberries (cranberries are so hot right now) to a pot and cook it for a few minutes. Once it cooks up to your desired consistency stir in some cha-cha-cha-chia seeds for an additional health kick and transfer it to a bowl.

cranberry oatmeal with cashew cream Top your oatmeal with a swirl of cashew cream and maple syrup and you are set with an oh so very delicious warm, hearty, healthy breakfast. The combination of the creamy oats, tart cranberries, and hint of ginger is just magical. Pour yourself a big cup of coffee, grab a seat on the couch, and find a cheesy Christmas movie to watch. Happiness guaranteed.

cranberry oatmeal with cashew cream

Cranberry Oatmeal with Ginger Cashew Cream
 
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This oatmeal is a warm, healthy, and delicious breakfast. The magic is in the cashew cream, which gives the oats a nice creamy texture without the need for cream. It is quick enough for a weekday breakfast, but indulgent enough to sit down and enjoy on the weekends with a big cup of coffee.
Author:
Serves: 1 bowl
Ingredients
For the ginger cashew cream:
  • ¼ cup cashews
  • ½ cup water
  • ½ teaspoon ginger root, chopped
  • 1 teaspoon maple syrup
For the oatmeal:
  • ½ cup old-fashioned rolled oats
  • ½ cup water
  • ½ cup cashew cream
  • ½ cranberries
  • 1 tablespoon chia seeds
Instructions
  1. For the cashew cream: add all ingredients to a blender and blend until smooth.
  2. For the oatmeal: add oats, water, cashew cream, and cranberries to a small pan on medium-high heat. Stir occasionally and cook for about 5 minutes or until the oats reach your desired consistency. Stir in the chia seeds.
  3. Place oatmeal in a bowl and top with additional cashew cream and a swirl of maple syrup.
Notes
For the creamiest texture it would be best to soak your cashews in water for an hour or even overnight before blending to make the cashew cream. Just drain the cashews and use fresh water when you are ready to go!

 

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