Did you catch the last episode of Yoga With Helena? Can’t believe they’ve all been on now! If you’ve missed any of them, you can see repeats on Mondays and Wednesdays at 8pm on Made in Leeds for the next few weeks before series 2 comes out!
This last recipe is for a gorgeous oat milk that helps calm and sooth the central nervous system to help keep you feeling chill long after your yoga class. Oats are a great source of the mineral molybdenum which helps support the nervous system, and high in B1 (Thiamine) which helps the nerves send signals to the brain, as well maintain the structure and integrity of the brain cells.
This recipe is so simple to make and has a lovely oaty flavour. Just soak rolled oats in water overnight, blend them up with some fresh water, and add in dates and vanilla powder. Then pop it in the fridge to cool. You can bottle it up and grab some to take with you after a workout or when you’re feeling a bit stressed out.
- 1 cup gluten-free organic rolled oats (and water to soak)
- 4 cups purified water
- 2 pitted mejdool dates (or more if you prefer it sweeter)
- 1 tspn. vanilla powder
- Pinch pink himalayan sea salt
- Soak the oats in water overnight then drain and add to a blender along with fresh water and blend until smooth. Strain the mixture through a sieve or a cheesecloth and pop the mixture back into the blender. Pour boiling water over the dates and leave for ten minutes to soften. Add the dates, vanilla, and salt. Chill in the fridge and use like any other milk alternative.
- You could use maple syrup or coconut sugar instead of dates if you prefer.
- If you're using a super high powered blender like a Vitamix then you don't need to strain the pulp out, it will be thicker though so you could use less oats to begin with. Just play around until you get the consistency right for you!
So, there it is, you can use it just like any other milk alternative but try it in some porridge for the most meta breakfast ever. And it would be lovely over my Maple Pecan Granola.