As most of you know, I eat oatmeal almost every morning. This leads me to appreciate creativity in flavor as well as quality in the nut-milk that I soak them in. First, the flavor here is pretty spectacular. I am a matcha latte kinda girl, but I truly believe that you do not have to be a matcha fanatic to love a subtly matcha flavored bowl of oats. In this, it tastes almost floral-like and seems to add a light, creamy flavor to the already sweet and creamy bowl. Second, one word: MALK. I discovered this brand a year ago and have since, fallen so in love. Malk sells their products in Whole Foods and I truly cannot stop talking about how great their nut milks are. Currently, I use their milks in my oats, smoothies, baking, and even savory cooking (because they have a super versatile “Unsweetened Almond Malk”). Probably the biggest win in all of the great things that I put Malk in is my coffee! It is so hard to find a great plant-based milk to use as coffee creamer and this really does it for me. My go-to for creamer is the Cashew Malk, because it is so creamy and rich, but if I am feeling extra decadent, I go for their Vanilla Almond Malk. I love Malk and am so excited to be participating/ supporting their #GUMFREECHALLENGE. Have you ever had a sip or, or a slurp of, or bite of something with nut-milk that left a weird film on the roof of your mouth? Yah me too. Its gross and (going back to eating oats soaked in nut-milk every morning), I am always extra appreciative of nut-milks that do not contain gum, carrageenan, or artificial binders. Malk is just that. It contains six ingredients or less per product and tastes incredible! Give this recipe a try! I loved it and am sure you all will too!