This week I had the pleasure of attending a Vegan Meet-Up hosted by Emily von Euw from This Rawsome Vegan Life. Not only is she super cool, laid back, and amazing, she also signed my copies of her books, Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes
and 100 Best Juices, Smoothies and Healthy Snacks: Easy Recipes For Natural Energy & Weight Control the Healthy Way. I consult both of these books whenever my smoothie routine needs a pick me up and my snacks are looking same-old. She is young, remarkably talented, and I admire her work so much. I was internally fangirling so hard that I brought Mark with me to the meet-up so I wouldn’t say anything too awkward. I think I made it through ok.
Blogging can be a bit isolating at times so it is great to step away from behind the computer and meet up with fellow vegans in person. It was amazing to see, not only so many, but so many young people coming out to the event to celebrate their positive lifestyle. When I was young, I had zero motivation to prepare my own meals, shop for things myself, or to change my lifestyle at all. “The times, they are a changin’ “…for the better!
Now let’s talk food…
November has come and the days are shorter, with the sun going down far too early for me. Peppermint lattes and mint-infused chocolate desserts are popping up in cafés with Christmas only a few weeks away (gahhh!!), but I am focused on sweet crisp apples. Raw apples are delicious, especially dipped in almond butter (like this one), but lightly stewed apples are a bit more decadent, pie-like even. Best part? It is easy, with no added sugars or oil, and tastes like dessert on your morning oats. Just a little bit of water, fresh lemon juice, and cinnamon along with chopped apples is all it takes to make your breakfast a bit more special.
In the cooler months, I like to heat up my overnight oats. Raw oats are great in the summer with loads of fresh fruit but in the chilly mornings of November, I prefer a cozy and warm breakfast. Who doesn’t? Especially one that is this quick.
This recipe does take some pre-planning, but it is worth the extra minute to remember to soak the almonds overnight. Using fresh almond milk makes these oats a little more gourmet, has a fresher taste, and for this recipe, you don’t need a nut-milk bag- we are keeping the pulp to bump up the fibre in our oats. By using unstrained milk, you don’t have to ask yourself, “what am I going to do with this almond pulp?” Eat it and waste not!
FYI: This post contains Amazon affiliated links, but I have both of Emily’s books and LOVE them
- 1 cup raw almonds, soaked overnight
- 4 cups filtered water
- 4 Medjool dates pitted- soak for 10 minutes in warm water if your dates are hard
- 1 teaspoon pure vanilla extract
- Pinch of salt
- ⅔ cups rolled oats, gluten-free if necessary*
- 2 tablespoons chia seeds
- ¼ teaspoon ground cinnamon
- 2 cups fresh unstrained almond milk
- ½ teaspoon pure vanilla extract
- 4 medium McIntosh apples, peeled and diced**
- 1 teaspoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1 Tablespoon water
- 2 Tablespoons pure maple syrup, to drizzle (optional)
- Sprouted groats for garnish (optional)
- Add the soaked almonds, water, soft pitted dates, vanilla, and salt into a high-power blender. Blend on high for about 30 seconds or until the almonds are completely broken down.
- In a large glass container, such as a jar or Tupperware, add the oats, chia seeds, and cinnamon. Stir until combined. Add 2 cups of unstrained milk, vanilla, and stir until well incorporated. Cover and keep in the fridge overnight.
- In the morning, add the chopped apples, lemon juice, cinnamon, and water to a medium non-stick pan with a lid over medium heat. Cook for 4 minutes, stirring occasionally, until tender.
- Meanwhile, add the oats to another pan and cook until hot, adding a splash of unstrained milk if the oats become too thick.
- Divide the oats amongst the serving dishes and top with apples. I recommend drizzling your oats with some maple syrup.
** I used these soft sweet apples but tart ones, like a Granny Smith, or a combination of the two would also be good.
P.S. Despite the shorter days, I do love November for its colours.