Turning oats into oat butter 👀
𝘿𝙚𝙩𝙖𝙞𝙡𝙨:
2 cup rolled oats
1/4 cup cashews
1/4 cup maple syrup
1 tsp cinnamon
1/4 tsp all spice
1 vanilla bean pod (or 1 tsp vanilla extract)
1/4 tsp salt
1/2 cup coconut oil (possibly more or less depending on your desired thickness)
𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨:
1. Preheat oven to 300ºF
2. Spread the rolled oats and cashews on a parchment-lined baking tray and bake in the oven for 8-10 minutes turning/stirring halfway (this enhances the flavor + releases the nut’s oils)
3. Add oats and cashews to a food processor and blend for 5 minutes to turn into a fine powder
4. Add in the rest of the ingredients (add in a spoonful of the coconut oil at a time until desired thickness)
NOTES:
When blending, make sure to stop and scrape the sides to help blending process
Store in the pantry for 1-2 weeks or in the fridge for around a month! (keep in mind, when storing in the fridge it will get thick)
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