I’m leaving this one up to you.
I can’t decide whether I like this better as a breakfast shake or as a milkshake. Not like it has to be one or the other, really.
It’s nutty. It’s sweet. and if you ask my husband, it’s like an oatmeal cookie-shake.
If you’re entertaining and there are guests with gluten or dairy allergies, this would be a great option – dinner party or a brunch/breakfast gathering. Serve [chilled] in mini glasses, they’ll be a hit!
[Photographed by Lisa Thiele | With Style and Grace]
That is correct, I drink everything out of a mason jar.
Almond Milk-shake with Oats & Dates
[Adapted from Saffola Oats Cookbook]
- 4 tablespoons gluten-free rolled oats
- 8 dates, roughly chopped
- handful of [raw] almonds – approximately 6-8, chopped
- 3 cups of [unsweetened vanilla] almond milk
In a small non-stick pan on low heat, carefully dry roast the oats to bring out the nutty aromas. If you’re in a hurry, you may skip this step.
In a food processor, add oats, chopped almonds & dates. Pour in milk and pulse until it’s reached a creamy consistency.
Refrigerate for about 30 minutes to an hour. Serve chilled.
Optional: If serving to guests, garnish with chopped dates and almonds.
Makes 3-4 small glasses
October 3 2011