I woke up this morning thinking about Lärabars. It’s true that, on most mornings, I wake up thinking about food. (Is it just me, or do you sometimes lay wake thinking about your breakfast, too?) But, today was a little different. My usual morning oatmeal musings were interrupted by yearnings for a favorite snack.
Little mounds of crunchy cashews and sweet, sticky dates. Sometimes sprinkled with flakes of coconut. Or bursting with the tartness of sour cherries. Even coated in cocoa powder.
But, I didn’t have any Lärabars on hand. And I sure didn’t feel like breaking out the old food processor to make my own. In my opinion, homemade Lärabars–while delicious–are never quite as magical as the real thing, anyway.
To satisfy my craving, I decided to turn this morning’s overnight oats into one of my favorite Lärabar flavors: Cashew Cookie.
It was ever-so-simple. And really awesome. So awesome, in fact, I may try Lärabar-flavored oats again tomorrow. Coconut Cream Pie Overnight Oats, anyone? Or perhaps Blueberry Muffin?
Cashew Cookie Overnight Oats
1 cup nondairy milk (See below for suggested substitutions.)
1/2 cup Bob’s Red Mill Certified Gluten-Free Rolled Oats
1 tsp ground flaxseed meal (optional)
1/4 tsp vanilla extract
4-5 chopped dates
small handful raw cashews, roughly chopped
One of the best ways to soak 1 serving of overnight oats is with a blend of 1/2 cup milk and and 1/2 cup yogurt. Yogurt makes the oat mixture thick. Because my tummy can’t tolerate nondairy yogurts (or probiotics, in general) these days, I skip the yogurt and either 1.) use 1 cup milk for a thinner product or 2.) thicken the milk with agar agar flakes and add 1/2 cup of that pudding-like mix to my oats in place of yogurt, making them nice and thick (my preferred method). See this recipe for instructions on how to make agar-thickened milk, or agar pudding.
Add milk, yogurt/agar pudding, vanilla, and ground flaxseed meal to a blender, and pulse until smooth. (If using only milk, you can skip the blending and stir the ingredients together.) Stir in oats, and refrigerate overnight. To serve, top with chopped dates and cashews. Add a splash of non dairy milk, if desired.
Question: Are any other celiacs or gluten-intolerant folks super-sensitive to probiotics? I’d be interested to know. I get very, very sick from eating anything that contains probiotics.