Tory and I, along with our friend Helene, spent the long 4th of July weekend celebrating in the Hamptons. On our drive out on Friday it began to rain, so we rerouted from the beach and booked an impromptu ride at the Soul Cycle barn in Bridgehampton. After a sufficiently grueling forty-five minutes on the bike we made our way into town to do some perusing and refueling. You can imagine our excitement as we stumbled upon a teeny tiny Juice Press shop tucked away on Main Street. Luckily for Tory, she can have Juice Press whenever she wants, but for those of us deprived by it not being available in our cities this was a special treat. We scooped up acai bowls, chia pudding and the coveted raw oatmeal to have with us for healthy breakfasts all weekend (and to counteract the effects of a little too much rosé.)
When I got back to DC on Monday afternoon I was already feeling withdrawal from a lack of Juice Press at my fingertips. I scoured the interwebs to find a recipe for the raw oatmeal so that I could pretend that I was in the Hamptons with my pals just a little bit longer. This oatmeal is a fantastic breakfast on the go because it can be made ahead of time with little prep in the morning. The healthy fats from the cashews and coconut oil keep you full for hours while the fiber in the oats stabilizes your blood sugar. The key ingredients promote beauty from the inside out (a concept we fully support).
1 cup steel cut oats
1/2 cup cashews
3 medjool dates, pitted
1/4 teaspoon vanilla extract
2 tablespoons extra-virgin coconut oil, liquid
1/4 teaspoon sea salt
A dash of cinnamon (optional – we like to add it in the morning for a little brain-boosting effect)
Soak the cashews and dates in filtered water for about two hours. Strain and place in blender with the vanilla extract, coconut oil, sea salt and cinnamon. Add 3/4 cup water and blend until creamy. Refrigerate. Soak the steel cut oats in filtered water overnight.
In the morning, strain the steel cut oats and combine with the cashew milk mixture. Enjoy immediately with fresh berries or refrigerate longer for a thicker consistency. Serves two to three.