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.
Head over to Allergy Free Wednesday and check out more free from posts!
i bake without 
Looks so fantastic and simple too, can’t wait to make some myself!
great idea! I haven’t tried oat milk yet, will give this a go! FYI The AFW verbiage is missing a link…thanks for shairng with us!
I will be featuring your recipe this week, fyi!!
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Yeah, like it lasts 7 days, 🙂 I made this and it was gone within 3 days. It’s really divine, especially cold, with cookies.
Hi, What are porridge oats? Are they different from rolled oats?
Porridge oats and rolled oats are the same thing.
I couldn’t find a simple oat cream recipe anywhere else that didn’t have oil in it,so thanks 4 this =)
I hope it is what you expect! 🙂
Thank you for the milk recipe. just what I was looking for. AND Thank you as well for the muffin ideas. I would truly love to try them, but for the life of me I can not find a conversion chart to go from grams/ml to cups etc…so if anyone knows the conversion of this recipe please let us know. They really look wonderful.
Hi Kathy!
I’ll try and decipher for you….. 125ml is half a cup (or 6 tbsp apple purée), 80ml is a third of a cup, try 1 + 1/3 cup flour and just over 3/4 cup sugar. Let me know if you try it and if it works, i think it will! X
Wanted to let you know, the conversions you posted worked out real well. Thank you for that. AND the muffins are very good. Some of the best Ive ever had. I also (just for the fun of it) made some brownies. I let the leftover oats dry out a bit, then just fallow the recipe on the side of the yellow Nestle Cocoa box, but instead of using flour, use your leftover oats. (Recipe calls for 1 1/3 cup flour, I used that amount of oats instead) and fallowed the rest of the recipe as stated on the container. Oh so very good! BUT a little crumbly, but still real moist….have to find a way to fix the crumblyness. But even a bit crumbly, i dont think Ive ever had better brownies.
So pleased they worked out well! Loving the sound of the brownies, maybe i should have a go at that too! Thanks so much Kathy!
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I am intolerant to dairy, rice, soy and almond milks. So thanks, this sounds great I will definately make it. I have been buying longlife oat milk but I end up wasting most of it as it not terribly nice.
I am also intolerant to wheat flour so what are your thoughts on using oat flour instead in your banana muffins?
Thanks again!
I think using oat flour sounds great. Let me know how they turn out!
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Thanks for your comment/ link. I have been away for a while so am picking all these up now!
Can one use oat flour for making oat milk, it seems to be more finely ground than I get from my processor? Anybody tried this?
I haven’t tried this. Worth a go!
I have not tried that. Worth a go?
goes quite slow in the sieve, but since the pieces are so small they do not really bother me much. Sieve whatever you have the patience for. Otherwise, works great
when buying a blender is not av option. 🙂
Is heating it up better than the method where you just blend it together uncooked? Has anyone tried both and compared?
Hi Mike, I haven’t tried both but if you decide to give it a try I would be interested to know the result…