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Entries in Maple Syrup (12)

Make-Ahead Steel Cut Oatmeal

If you've ever been in a rut with your morning bowl of porridge and rolled oats, then you have to try this! Oh my gosh, how have I not done this before?

Make-Ahead Steel Cut Oatmeal | ediblesoundbites.com

Make-Ahead Steel Cut Oatmeal | ediblesoundbites.com

Steel cut oats are one of my favourite ways to enjoy oatmeal but I don't make them very often because they take so long to make. In fact they're usually a weekend thing if I get to make them at all. The problem is I'm usually too hungry to wait 30 minutes for breakfast.

Make-Ahead Steel Cut Oatmeal | ediblesoundbites.com

That's where this make-ahead steel cut oatmeal comes in. It's been adding some welcomed variety to my steady breakfast routine of oats for the last 2-3 weeks. When Sunday rolls around I like to make a big batch of steel cut oats and divide it into individual servings so I we can enjoy it all week long for quick and easy breakfasts. In the morning I just add a splash of almond milk and reheat it in the microwave. Steel cut oats reheat very well. This saves so much time in the morning! It's also the perfect portable breakfast.

Make-Ahead Steel Cut Oatmeal | ediblesoundbites.com

And I just can't get enough.

Make-Ahead Steel Cut Oatmeal | ediblesoundbites.com

Make-Ahead Steel Cut Oatmeal

Make-Ahead Steel Cut Oatmeal | ediblesoundbites.com

by Jennifer Trennum

Prep Time: 3-5 minutes

Cook Time: 20-25 minutes

Keywords: how-to breakfast gluten-free vegan soy-free almond milk cinnamon steel cut oats maple syrup

Ingredients (Serves 4 (serving size approx.)

  • 2 cups water
  • 2 cups unsweetened almond milk
  • 1 cup steel-cut oats (uncooked)
  • 1 1/2 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • pinch of sea salt
  • 1 teaspoon pure vanilla extract
Optional Toppings: 1 tbsp ground flaxseed, berries, sliced banana, nut butter, dried cranberries, toasted pepitas, slivered almonds, ground cinnamon for dusting (the options are endless!)


Instructions

In a medium-sized pot, bring the water and almond milk to a boil. Add in the steel-cut oats, cinnamon, maple syrup, and a pinch of sea salt; stir and reduce heat to low.

Simmer on low uncovered, for 20-25 minutes, stirring every 5 mins or so, and scraping the bottom of the pan as you go. Cook until the oats are very tender and the oatmeal is as creamy as you like it — longer cooking will make thicker oatmeal.

Once the oats are creamy and tender, remove from heat and stir in vanilla.

Serve immediately or allow to cool before storing in air tight containers in the fridge. In the morning, add a splash of almond milk and reheat in the microwave. 

This will keep for about 5 days in the fridge.

Make-Ahead Steel Cut Oatmeal | ediblesoundbites.com

Enjoy the rest of the week and have a great weekend. I hope it's an extra delicious one!

Jenn

Maple Cashew Cream Frosting

Let's fast forward ahead to Spring. Who's ready?

Maple Cashew Cream Frosting | ediblesoundbites.com

With any luck it looks like there might be an end in sight after all. The temperatures actually might break 0˚C in the next few weeks. Woohoo! I've had it with this freezing cold winter weather. I want spring flower, warm breezes, and longer days.

Maple Cashew Cream Frosting | ediblesoundbites.com

So today I give you a recipe inspired by Spring. 

This also may have something to do with maple syrup season being right around the corner. Fingers crossed.

Maple Cashew Cream Frosting | ediblesoundbites.com

I'm also working on a healthy gluten-free carrot cake recipe, totally inspired by Spring and this maple cashew cream frosting. I'm hoping that one turns out!

On that note, let's get back to this frosting. It's a little reminiscent of traditional cream cheese frosting, but without the cream cheese. Instead it's made with vitamin rich cashews. I wouldn't go expecting the taste of butter cream. But this is a super creamy, rich, maple sweetened frosting.

Maple Cashew Cream Frosting | ediblesoundbites.com

Cashew cream is one of the most versatile things you can have in your kitchen. You can make it sweet or savory and use it in everything from spreads, dips, sauces, to frosting and more. It's a great option when you need to make a recipe dairy-free or vegan.

Maple Cashew Cream Frosting | ediblesoundbites.com

I would advise you to slather this on anything and everything!

I would strongly suggest:

  • muffins
  • quick breads
  • cupcakes
  • doughnuts
  • cakes
  • pancakes

Anthing baked and that you can put frosting on, really. Or even better, you could stuff in into muffins!

Maple Cashew Cream Frosting

Maple Cashew Cream Frosting | ediblesoundbites.com

by Jennifer Trennum

Keywords: blender food processor how-to frosting/ icing dessert snack gluten-free low-carb vegan vegetarian Cashews maple syrup Icing/ Frosting

Ingredients (about 1 1/2 cups)

  • 1 1/2 cups raw cashews, soaked in water for 3-4 hours (or overnight)
  • 1/4 cup unsweetened almond milk
  • 1/4 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • pinch of sea salt

Instructions

First, drain and rinse your cashews. Place all ingredients in a high speed blender. Blend on high until smooth, creamy and thoroughly combined. For a thinner consistency add more milk. Scrape the sides of the blender as needed.

Transfer to a bowl and place in the fridge for at least 1 hour to thicken and firm up. The longer it chills, the thicker it will get.

Keep the frosting refrigerated in a sealed container.

 

notes/ substitutions

Cow's milk may be substituted for almond milk if you prefer.

If you are using this to frost cakes or treats that will not be served immediatley, keep the frosted treats chilled until ready to serve.

The frosting will keep fresh for about 1 week stored in the fridge and longer in the freezer. Store in a tightly sealed container.

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