Oat Milk Recipes

HOMEMADE OAT MILK

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.

HOW TO MAKE OAT MILK

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.

HOMEMADE OAT MILK

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.

CHOCOLATE OAT MILK BUDINO WITH BALSAMIC STRAWBERRIES

Steps:

• In a medium saucepan, whisk together the oat milk, cocoa powder, vanilla paste, salt and 1/4 cup of the sugar. Place over medium-low heat and bring just to a simmer, whisking occasionally, 3 to 5 minutes.
• In a large bowl, combine the egg yolks, whole egg, cornstarch and 1/4 cup of the remaining sugar. Whisk until thick and pale yellow in color.
• When the oat milk mixture comes to a simmer, temper the eggs by slowly ladling half of the hot oat milk mixture into the egg mixture while continuously whisking. Pour the combined mixture back into the saucepan with the remaining oat milk mixture. Cook over medium-low heat, stirring constantly, until the mixture is thickened and coats the back of a spoon, 6 to 7 minutes. Be careful not to boil the custard mixture.
• Place the melted chocolate in a medium heatproof bowl. Once the custard is thickened, strain in a fine-mesh strainer, over the melted chocolate. Whisk to combine.
• Evenly divide the budino among six 6-ounce jars or glasses. Wrap the glasses with cling film and refrigerate for 3 hours or up to overnight.
• About 30 minutes to 1 hour before serving, combine the strawberries with the balsamic vinegar and remaining 2 teaspoons sugar. Stir to combine and set aside at room temperature.
• When ready to serve, top each budino with the strawberries and a sprinkle of granola.