One thing I adore about Sundays is leisurely breakfasts. After sleeping in (until 7:30am!), I mustn’t put bread in the toaster in the typical rushed weekday fashion, slather it with almond butter and hemp and scurry out the front door. While I do love my toast, homemade weekend breakfasts are some of my favorites moments of every week.
Some weekday mornings, I will whip up 3-minute banana peanut butter oatmeal – it’s satisfying and wholesome – but I actually prefer slowly stirring a pot of oats on the stovetop with country tunes playing on the radio.
I like to keep my oatmeal creations interesting by switching up my selection from rolled oats to oat bran, and my favorite — steel cut oats. Through the years of experimenting with the art of oatmeal, I have found two must-haves for the desired creamy bowl of whole grain breakfast cereal: 1) non-dairy milk, and 2) ripe banana cooked, slowly, with the oats.
Silk® is a staple in my fridge, and it’s my liquid of choice when making oatmeal. Just recently, Silk® revealed their newest non-dairy option – Cashewmilk! Despite its low-calorie profile (at 25 calories per cup for the unsweetened variety and 1/3 fewer calories than skim milk), it is irresistibly creamy.
With fewer calories than skim milk, I proposed the milk to be watery and unsatiating; but, I was happily proved wrong. The unsweetened variety is smooth and creamy; so much so that I add it to my hot coffee in the morning – how’s that for a better-for-you, dairy-free “creamer?”
Y’all know I am not a calorie counter, however, so that’s not what sold me on this product. Its ingredient list is rather attractive for a dairy alternative – minimal ingredients that are recognizable.
Silk® Unsweetened Cashewmilk creates a special Sunday morning bowl of oats. This breakfast recipe has zero added sugar, so the healthful dose of carbohydrates, protein, and monounsaturated fats steal the spotlight and fuel weekend mornings wholesomely.
- 1 c. Silk® Unsweetened Cashewmilk
- ⅓ c. water
- ⅔ c. quick-cooking steel cut oats
- 1 ripe banana, sliced
- 1 tsp. pure vanilla extract
- 2 tsp. maca powder – optional
- unsweetened coconut
- hemp seeds
- almond (or cashew) butter
- Bring Cashewmilk and water to a boil in a small pot.
- Add steel cut oats and sliced banana. Beginning stirring and reduce the heat to medium-low.
- Continue stirring until bananas have “melted” and the liquid has been absorbed to your desired consistency.
- Stir in the vanilla and maca powder (optional).
- Pour into serving bowls. Top hot oatmeal with unsweetened coconut, hemp seeds and a dollop of almond butter.
Disclosure: This post was sponsored by Silk® through their partnership with POPSUGAR. While I was compensated to write a post about Silk®, all opinions are my own.
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LOVE this milk!!! :) I used it for my pumpkin oats this morning topped with vanilla almond butter!
Holy yum!
No way!! This looks amazing!! …I’ve been wanting to try cashew milk!! …it sounds delicious! I LOVE almond milk! …and I love oats! Great recipe! Thanks for sharing!
This is exactly what I’ve been looking for! I need to lower my cholesterol, so oatmeal is a perfect way to start. Wanted some flavor without adding unhealthy options. Thank you!