Elise's Adventures In Herbaland©
About the Recipe
Ingredients
*Please note to make sure any oats, vanilla extract or vegan butter used are specifically labeled Gluten Free to achieve true gluten free recipe.
1 cup of rolled oats (*Rinsed very well and drained to be super clean. This results in less starch content and goo.)
3 cups filtered water
4 Dates
1 tsp vanilla extract
1/3 cup vegan butter (melted)
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp of cloves
Sprinkle of cinnamon
Preparation
Place (*clean) oats, water, dates and vanilla extract in blender.
Blend for 1-1 ½ minutes making sure oats and dates are nicely pulped.
Let rest for 1 minute.
Add butter, nutmeg, ginger and cloves to the oat mix.
Blend for another 1 ½ minutes. And done!
(Optional) place in refrigerator to chill for 30 minutes. Shake then serve.
*Do not heat. The oat content will produce a significant over-thickening and even a little gooey texture. (Think gooey oatmeal!)
Serve with a sprinkle of cinnamon on top! Enjoy!
Any remaining eggnot can be refrigerated in a covered container for up to a week.
*Generally, the oats settle to the bottom upon storing. Shaking before serving will reinvigorate the eggnot closer to original consistency and texture. (Though being refrigerated for any time usually thickens it a bit regardless.)
A simple 30 sec reblend before serving doesn’t hurt either!