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CASHEW COCONUT OATS

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These creamy and delicious Cashew Coconut Oats are super easy to make and packed with antioxidants, complex carbohydrates, fibre, healthy fats, and plant-based protein. Serve them warm or cold for a quick and nourishing breakfast or lunch.

Ingredients per serving:

  • 1/3 cup old-fashioned rolled oats (gluten-free if needed)

  • 1/2 cups canned light coconut milk

  • 1 Tbsp unsweetened shredded coconut

  • 1 Tbsp vanilla protein powder (whey or vegan)

  • 1 Tbsp plain or vanilla collagen powder (omit for vegan)

  • 1 Tbsp Nuts To You Rainforest Nut Butter or cashew butter of choice

  • 1 tsp white chia seeds

  • 1/2 tsp pure vanilla extract

  • pinch of salt

  • optional sugar-free monk fruit sweetener, stevia, or sweetener of choice, adjusted to taste

  • optional toppings: sliced fruit, nuts and/or nut butter, unsweetened coconut, granola, or toppings of choice

Directions:

  1. Put all of the ingredients excluding toppings in a bowl or single-serving mason jar(s) and stir well to combine.

  2. Cover and refrigerate overnight or for a minimum of 6 hours.

  3. In the morning, stir and add additional coconut, nut butter, sweetener, and/or milk for desired taste and consistency. Serve chilled or heated with your choice of toppings.

Cashew Coconut Oats can be stored in an airtight container in the fridge for up to 5 days.