I have recently began making my own oat mylk after learning how easy it is from a work colleague. Whilst this mylk isn’t fortified, it is considerably cheaper that shop bought alternatives, costing approximately 30p compared to the £1.50 branded version. Drawbacks to this mylk are that because it isn’t fortified, those who follow a plant based diet must ensure that they are getting nutrients such as calcium and B12 from other sources. In addition, the mylk isn’t emulsified, which means it separates easily and must be shaken before use. I highly recommend trying this to see how you get on and modify the recipe to suit your taste.
Oat Mylk
Prep Time: 10 Minutes
Makes: 500mls Mylk
Ingredients:
Oats – Approximately 50g
Currents or Dates – 1 Tablespoon or 2 Dates
Water - Approximately 500mls
Equipment:
Filter Cloth
Method:
1) Add 1 tablespoon of currents OR 2 dates to a food blender. Add 1 tablespoon of water and blend thoroughly.
2) Add approximately 50g of oats to the blender (or add the oats until they fill 1/3 of the food blender container).
3) Add approximately 500mls of water to the blender (fill to the top).
4) Blend thoroughly for one minute.
5) Prepare the filter cloth over a jug as shown in the picture.
6) Pour in all of the mixture into the cloth.
7) Pick up the corners of the cloth to ensure none of the mixture will fall out. Hold in one hand and begin squeezing the mixture downwards with the other hand. The mylk should trickle out the bottom of the cloth. Squeeze hard to get the last of the fluid out.
8) Pour into a container, label with the date and keep in the fridge. I recommend keeping for no longer than 3 days.
Oaty Brownies
Cooking Time: 40 Minutes
Makes: 8 Medium Bars or 16 Small Bites
A by-product of making the oat mylk is the leftover oat pulp. To start with I was throwing this away, but from speaking with a friend I came up with the idea to make healthy snack brownies. This is a recipe I made up myself, and it definitely has room for improvement. However, I think the end product is a tasty, guilt-free alternative snack to chocolate or cake and definitely worth a try.
Ingredients:
Oat Pulp
Oats – 4 Tablespoons
Banana – 2 Medium Ripe
Maple (or fruit) Syrup – 1 Tablespoon
Cacao Powder – 6 Tablespoons
Cacao Nibs – 1 Tablespoon
Chia Seeds – 1 Tablespoon
Olive Oil - 1 Tablespoon
Method:
1) Preheat the oven to 180 (fan).
2) Add chia seeds to a cup and cover with water, allow to soak.
2) Blend the oats dry in a blender to create a rough flour. Add to a mixing bowl.
3) Add to the mixing bowl the rest of the ingredients, including the stacked chia seeds and mix well.
Note: This recipe works best with a very ripe banana. If your banana isn’t very ripe you can blend it with the water to create a smooth liquid which can be added to the rest of the mixture.
4) Spread mixture over a small greased baking tray so that it is roughly 1.5cm thick.
5) Place on the middle shelf of the over for 20-25 minutes.
6) Once ready, remove from the oven and allow to cool for 5 minutes before flipping onto a cooling rack. Allow to cool for a further 10 minutes (or until completely cool).
7) Slice into desired size. Makes approximately 8 medium sized bars.
Nutritional Content:
Per small bite:
Kcal: 62
Protein: 1.6g
Carbohydrate: 8.4g
of which sugars: 2.6g
Fat: 2g
Fibre: 1.8g
Salt: 0.3g
Tag me in pictures of your creations on facebook and instagram! @lottiemarie95 :)
Love Always,
Lottie x
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