From the kitchen
Cashew Milk Chai Overnight Oats
Rolled oats soaked overnight in cashew milk with warming chai spices, thickened naturally with no added starch.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 cup Rolled Oats
- 1 1/4 cups Cashew Milk
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Cardamom
- Pinch of Ground Clove
- 2 tbsp Maple Syrup
Method
- Combine all ingredients in a jar and stir thoroughly.
- Cover and refrigerate at least 6 hours, or overnight.
- Stir again before serving, loosening with a splash of cashew milk if needed.
- Top with extra cinnamon or chopped nuts if desired.
- Serve cold.
Cook with confidence
Before you start
Why this recipe works
Cashew milk contributes enough natural body for creamy overnight oats without extra starch. Chai spices define the mild base while maple rounds their edges.
Ingredient notes
- Use rolled oats.
- Measure cardamom carefully.
- Keep clove restrained.
- Use unsweetened cashew milk.
Texture control
Let hydration finish before correcting consistency. Loosen only after chilling.
Make-ahead
Prepare up to three days ahead; add crisp toppings at service.
Kitchen note
Cashew milk's natural body means this sets up thicker overnight than a leaner plant milk would, with no chia seeds or extra thickener required.
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