Having recently discovered the goodness of oats in the bath I also tried oat milk for eating/drinking and loved the creaminess in comparison to rice milk which is much thinner (although still brilliantly useful). The great thing about this recipe is that what you essentially get is an oat “cream” that can be used in place of cream in recipes (although it will not whip up like cream), it is great in sauces, milkshakes, porridge etc. You can also water it down to make it go alot further and have a more “milk-like” end result; I have started using it to replace other milks in baking recipes with great success. It’s very versatile. Here is the recipe;
Homemade Oat Milk
- 5 cups of water
- 2 cups porridge oats
Pour the water into a pan and heat until “hand hot” but not boiling.
Remove from the heat and stir in the oats before pouring into a tub. Allow to cool. Once cool seal tub or cover with plastic film and store in the fridge overnight.
The next day pour the mixture into a blender and add extra water to thin if desired. You can skip the blender step if you like and just squeeze oaty mixture through a sieve. It will make a less thick liquid but still a great milk.
Next strain your milk; you can use either a sieve or cheesecloth if you like a finer liquid.
Taste and add either salt or sugar to sweeten (optional).
Store in the fridge and use within 5-7 days, or freeze excess for longer.
So once you have your oat milk you will also have some leftover oat bits and it seems a waste to just throw all that goodness away doesn’t it? …..
So here is a recipe for banana muffins that uses that all up to, they were good muffins too if I may say so!
Banana Oat Muffins
- 170 g plain flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 big banana, mashed (remember the blacker the skins the better.)
- your leftover oat mixture
- 175 g white sugar
- 80 ml sunflower oil
- 125 ml apple puree
Preheat oven to 180 c
Mash the bananas with the oat leftovers until there are no big lumps, then simply add all the other ingredients and stir until combined. Spoon into muffin cases to half full.
Bake in the oven for about 10 to 15 minutes until risen and golden. Done!
* I have since made a chocolate version of the muffins that the kids loved. Just add 1 to 2 oz of cocoa to the muffin recipe.
Don’t forget to stick a date on the bottles and use within about 7 days.
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