Oat Milk Recipe By Tasty

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OAT MILK FETTUCCINE RECIPE BY TASTY



Oat Milk Fettuccine Recipe by Tasty image

Craving fettuccine but not all the dairy, time, and effort that goes into making it? This quick and easy vegan pasta dinner comes together beautifully in just 30 minutes-and all in one pot. Oat milk not only makes this dish dairy-free, but it creates a naturally creamy and rich sauce as it warms.

Provided by Betsy Carter

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon vegan butter
2 tablespoons all purpose flour
2 cups vegetable stock
2 cups unsweetened oat milk
2 teaspoons garlic powder
3 tablespoons nutritional yeast
1 teaspoon kosher salt
½ teaspoon black pepper
1 lb fettuccine pasta
2 tablespoons fresh parsley, for serving, chopped
1 tablespoon red pepper flakes, for serving

Steps:

  • Melt the olive oil and butter together in a large pan over medium heat. Add the flour and toast, stirring frequently, until golden, 1-2 minutes.
  • Add the vegetable stock, oat milk, garlic powder, nutritional yeast, salt, and pepper. Bring to a boil.
  • Once the sauce is boiling, add the fettuccine. Stir to combine, then cook until the pasta is al dente, 10-12 minutes.
  • Reduce the heat to low, cover, and simmer until the sauce is thickened, about 10 minutes more.
  • Divide the pasta between serving bowls and top with the parsley and red pepper flakes.
  • Enjoy!

Nutrition Facts : Calories 957 calories, Carbohydrate 124 grams, Fat 39 grams, Fiber 5 grams, Protein 18 grams, Sugar 15 grams

OAT MILK RECIPE BY TASTY



Oat Milk Recipe by Tasty image

Here's what you need: rolled oats, salt, vanilla extract, dates, water

Provided by Greg Perez

Categories     Breakfast

Time 30m

Yield 3 servings

Number Of Ingredients 5

1 cup rolled oats
salt, to taste
1 teaspoon vanilla extract, optional
2 dates, pitted, optional
4 cups water

Steps:

  • Place the rolled oats in a blender.
  • Add salt to taste. For sweetness, add the vanilla extract and/or the pitted dates, if you'd like.
  • Add the water and blend on high for 1 minute.
  • Double strain the liquid into a medium-sized container using a cheesecloth-lined strainer.
  • Serve immediately or refrigerate in a sealed container for up to 3 days.
  • Enjoy!

Nutrition Facts : Calories 188 calories, Carbohydrate 34 grams, Fat 3 grams, Fiber 4 grams, Protein 6 grams, Sugar 2 grams

HOMEMADE OAT MILK



Homemade Oat Milk image

Oat milk is both inexpensive and incredibly easy to make it home, and its foaming properties and pleasing taste make it a satisfying dairy-free alternative to your morning coffee routine.

Provided by Food Network Kitchen

Categories     beverage

Time 6h10m

Yield 4 cups

Number Of Ingredients 4

1 cup old-fashioned or steel-cut oats, rinsed
3 tablespoons maple syrup
1 teaspoon pure vanilla extract
Kosher salt

Steps:

  • Combine the oats with enough water to cover in a medium bowl. Soak the oats, refrigerated, to soften, at least 6 hours and up to overnight.
  • Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.) Whisk in the maple syrup, vanilla and 1/4 teaspoon salt. Store the oat milk in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts : Calories 120, Fat 1.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 75 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 4 grams, Sugar 10 grams

EASY BAKED OATMEAL RECIPE BY TASTY



Easy Baked Oatmeal Recipe by Tasty image

Here's what you need: coconut oil, cranberry, old fashioned rolled oat, walnuts, unsweetened coconut flake, cinnamon, ground ginger, salt, milk, maple syrup, egg, vanilla extract, milk, flaky sea salt

Provided by Chris Salicrup

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 14

2 ½ tablespoons coconut oil, melted, divided
2 cups cranberry, divided
1 ¾ cups old fashioned rolled oat
½ cup walnuts, chopped
¼ cup unsweetened coconut flake, plus 2 tablespoons, divided
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
1 teaspoon salt
2 cups milk
¼ cup maple syrup, plus more to serving
1 egg
2 teaspoons vanilla extract
milk, or yogurt, for serving
flaky sea salt, for serving

Steps:

  • Preheat the oven to 350°F (180˚C).
  • Oil a 9x9-inch (22x22-cm) baking dish with ½ tablespoon of the coconut oil and add 1½ cups (190 g) of the cranberries in a single layer.
  • In a large bowl, mix together the rolled oats, walnuts, ¼ cup (20 g) coconut flakes, cinnamon, ginger, and salt.
  • In a separate bowl, whisk together the remaining 2 tablespoons coconut oil, milk, maple syrup, egg, and vanilla. Pour the wet mixture into the dry mixture and stir just to combine.
  • Pour the oat mixture over the cranberry layer in the baking dish and sprinkle with the remaining cranberries and coconut flakes.
  • Bake until the top of the oatmeal is set, 30-40 minutes.
  • Serve warm with milk or yogurt, flaky salt, and maple syrup, if desired.
  • Enjoy!

Nutrition Facts : Calories 331 calories, Carbohydrate 38 grams, Fat 16 grams, Fiber 5 grams, Protein 8 grams, Sugar 15 grams

HOW TO MAKE OAT MILK



How to make oat milk image

Make our easy oat milk recipe using just one ingredient. It's ideal if you're lactose intolerant or want a vegan alternative to cow's milk

Provided by Miriam Nice

Time 25m

Yield Makes approximately 750ml

Number Of Ingredients 1

100g porridge oats

Steps:

  • Put the porridge oats in a bowl and cover with tap water until the oats are submerged. Cover the bowl (a shower cap or teatowel work well) and leave for 4 hrs or overnight, somewhere cool, but not in the fridge.
  • Sieve the mixture, discarding the water, and rinse under the tap for a few seconds.
  • Tip the oats into a liquidiser, or food processor. Cover with 750ml cold water and ½ tsp fine sea salt. Blend for 2-4 mins until completely smooth, and there are no oats visible. The finer you make the mixture, the creamier the milk will be.
  • Line a sieve with a clean piece of muslin, or a cloth with a mesh - it needs to have small holes, so a j-cloth or teatowel might not work. (You could also try a fine strainer or meshed coffee filter.)
  • Put the lined sieve over a bowl or jug, and pour in the oat milk. Leave to strain for 1 hr. Every once in a while, use a spoon to scrape the bottom of the cloth to disperse some of the sediment, this will help speed up the straining.
  • When most of the liquid is in the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk. Discard leftover oat pulp (or make a body scrub by adding used coffee grounds).
  • If you want thinner consistency, add 50ml cold water to the mix, before pouring into a bottle or container. See our troubleshooting tips below. Will keep for 2-3 days in the fridge. Shake well before use.

Nutrition Facts : Calories 35 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

OAT MILK NEAPOLITAN ICE CREAM RECIPE BY TASTY



Oat Milk Neapolitan Ice Cream Recipe by Tasty image

Here's what you need: water, sugar, frozen strawberry, milk, kosher salt, large egg yolks, vanilla extract, cornstarch, dark cocoa powder, whipped cream, chocolate syrup, maraschino cherry, ice cream maker

Provided by Chris Rosa

Time 12m

Yield 8 servings

Number Of Ingredients 13

¼ cup water, cold
1 ½ cups sugar, divided, plus 3 tablespoons
10 oz frozen strawberry
4 cups milk, plain, unsweetened
¼ teaspoon kosher salt
12 large egg yolks
1 teaspoon vanilla extract
1 teaspoon cornstarch
2 tablespoons dark cocoa powder
whipped cream, for serving
chocolate syrup, for serving
maraschino cherry, for serving
ice cream maker

Steps:

  • Place the ice cream maker churn bowl in the freezer to freeze overnight.
  • In a small saucepan over medium heat, combine the water, 3 tablespoons of sugar, and the strawberries. Cook, stirring frequently to prevent burning, for 12-15 minutes, until the strawberries are completely broken down and the mixture has a jam-like consistency. You should have about 1 cup (240 ml). Transfer to a medium bowl and set aside.
  • In a large, high-walled skillet over medium heat, whisk together the oat milk and remaining 1½ cups sugar. Cook until the mixture reaches 170°F (77°C), whisking occasionally to help the sugar dissolve. Whisk in the salt, then remove the skillet from the heat.
  • Add the egg yolks to a large bowl. Whisk the yolks to break down, then slowly stream in about 1 cup (240 ml) of the oat milk mixture, whisking constantly, to gradually increase the temperature of the yolks. Continue streaming in the warm oat milk mixture, whisking to combine, until fully incorporated. If the custard begins to break, the milk was added too quickly.
  • Prepare an ice bath in a large bowl and place nearby.
  • Return the custard to the skillet and turn the heat to medium. Whisking continuously, bring the mixture up to 170°F (77°C). Remove the skillet from the heat and stir in the vanilla.
  • In a small bowl, mix together the cornstarch and 3-4 tablespoons of the warm custard, until no clumps are left. Return the custard and cornstarch slurry to the pot and stir to incorporate.
  • Immediately transfer the custard to a medium bowl and set in the ice bath, making sure no water gets into the bowl with the custard. Let cool completely. You should have about 5½ cups of custard.
  • Add 2 cups of custard to each of 2 medium bowls and set aside.
  • Add the strawberry preserves to the remaining custard, which should bring the amount up to about 2 cups.
  • In a small bowl, whisk together the cocoa powder and about ½ cup custard from a plain portion until well combined and smooth. Return to the bowl of plain custard, whisking until homogenous.
  • Place a 9 x 5-inch (19 x 13 cm) loaf pan in the freezer to chill.
  • Remove the ice cream maker churn bowl from the freezer and fill with the vanilla base. Churn for 20-25 minutes, until thickened. Remove the loaf pan from the freezer and line with plastic wrap. Spread the vanilla ice cream in an even layer on the bottom of the pan. Return to the freezer while you churn the strawberry custard.
  • Working quickly, wipe out the churn bowl and pour in the strawberry custard. Churn for 20-25 minutes, until thickened. Layer the strawberry ice cream on top of the vanilla and smooth the top with an offset spatula. Return to the freezer while you churn the chocolate custard.
  • At this point, you may need to return your churn-bowl to the freezer to cool down for about 1 hour.
  • Add the chocolate custard to the churn bowl and churn for 20-25 minutes, until thickened. Layer the chocolate ice cream on top of the strawberry, smoothing the top with an offset spatula. Freeze for at least 3 hours, until set.
  • Remove the loaf pan from the freezer and use the plastic wrap to lift the ice cream out of the pan.
  • Slice the neapolitan loaf and top with whipped cream and cherries.
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 28 grams, Fat 11 grams, Fiber 1 gram, Protein 16 grams, Sugar 25 grams

HOMEMADE OAT MILK



Homemade Oat Milk image

You can add cocoa powder or freeze-dried fruit (powder) to make this flavored oat milk!

Provided by Gillian Rajchel

Categories     Breakfast and Brunch     Drinks

Time 35m

Yield 1

Number Of Ingredients 5

1 cup water, or to taste
¼ cup rolled oats
1 tablespoon maple syrup
1 splash vanilla extract
1 pinch salt

Steps:

  • Put water, oats, maple syrup, vanilla extract, and salt into a blender. Blend until combined, about 1 minute. If you blend it for too long, it will become slimy.
  • Pour mixture over a thin towel, or very fine strainer, into a bowl. Strain again for the smoothest result. Pour oat milk into a container or cup and refrigerate until cold, about 30 minutes.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 27.4 g, Fat 1.4 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 165.3 mg, Sugar 12.4 g

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