The Shop's go-to recipe for oatmeal features pomegranate molasses and cashew butter.
Photography By Brie Passano | January 14, 2017

About this recipe

The Shop’s menu is always changing, but no matter what is on it, the staff tries to keep its customers’ dietary preferences in mind, with a carefully labeled menu. Rich tells us to keep this recipe gluten-free, and be sure to double-check the packaging of your old-fashioned rolled oats. He also recommends that to ensure quality, your best bet is to purchase your oats in the bulk section of a natural foods market. 


Makes two servings

2 cups quality almond milk

2 tablespoons Demerara sugar (“raw” sugar, Bob’s Red Mill has a great version)

Pinch of salt (not required but recommended) 1 pinch freshly grated nutmeg

1 cup old-fashioned rolled oats

1⁄2 teaspoon vanilla

2 tablespoons cashew or almond butter

1 tablespoon pomegranate molasses (found at the Parivar Indian Store on Central Avenue)

1⁄2 cup Greek yogurt, plain (Maple Hill Creamery’s is luscious)

Combine the almond milk, sugar and salt in a medium saucepan over medium-low heat and bring to a simmer. Add nutmeg and old-fashioned oats, and cook over medium-low heat for 5 minutes or until the oats reach a soft but al dente texture. Use a long spoon to stir and adjust heat to help prevent splattering. When cooked, remove from the heat and stir in the vanilla and cashew or almond butter. Serve in 2 large bowls, and top with pomegranate molasses for a unique tart sweetness that plays nicely with the robust earthy tang of a quality Greek yogurt. The salt in this recipe helps draw more flavor from the oats and enhances the overall recipe, helping the oats shine.

The Shop is at 135 4th Street in Troy. 

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