How was everyone’s Easter? We spent the weekend with friends and family, chatting about wedding things and soaking up as much Persian food as possible. It’s kind of crazy to me that April is already here and already speeding by faster than I can hoover all the pears and asparagus into my mouth. I’m excited for summer, but for now, I love enjoying this in between time of embracing the new spring warmth and soaking up every minute that the sun is shining and the temperature rises above 40 degrees. I’m hoping I can get some herbs and maybe a few vegetable plants potted soon, hooray spring!
I had a version of this Swiss oatmeal at a Corner Bakery cafe a few years back, pre-vegan days. I wasn’t sure if I would really like the soaked oats and nut texture, but it ends up being a nice alternative to muesli or granola, especially in the warmer months. I used what I had on hand, like leftover hazelnuts from making nutella and pecans from making my new favorite waffle, but feel free to throw in any kind of dried fruit or nuts you have hiding out in the cupboards. The pears were leftover from my Door to Door Organics box and were meant for muffins, but this Swiss oatmeal came first, so either way they were used up before turning brown and squishy. I made homemade cashew milk for this version of the oatmeal, but any non-dairy milk will do just perfectly. Make a batch the night before for perfect soakage and eat on it all week, the batch it makes is quite large!
P.S. Does anyone have words of wisdom about visiting Chile? We are exploring honeymoon options and it’s been somewhere that has popped up onto our radar. I talked to my girl What’s Gaby Cooking and she had a wonderful experience there! Any recommendations or tips are welcome.
Vegan Swiss Oatmeal with Hazelnuts and Pears
- 3 cups non-dairy milk
- 2 cups rolled oats
- 3/4 cup chopped pecans
- 1/2 cup chopped hazelnuts
- 1/2 cup light agave nectar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2 pears chopped
Combine all ingredients into a large storage container, mixing together well. Add more or less spices, depending on your taste. Let sit in the refrigerator for at least 4 hours, or overnight. Serve cold with a few more nuts sprinkled on top.