To make 2 litres of Oat Milk you will need:

  • 2 cups of plain oats
  • 1/2 teaspoon vanilla
  • 2 Tablespoons of honey
  • 1/2 teaspoon salt  
  • 2 litres of cold water

1) Put the oats, honey, salt, and about 500ml of cold water together in a blender. Blend for 1 minute, add vanilla and stir, then pour through a sieve and funnel, into an empty bottle.

2) Continue to pour more water through the oat pulp in the sieve, stirring to keep it flowing. You will wash through most of the good stuff into the bottle until you’re left with oat pulp and a full bottle of oat milk. It should last about 5-7 days.

If you want to make a creamier version (we use it with the espresso machine) you can add 4 Tablespoons of coconut milk powder (usually available in Asian supermarkets) and 4 or 5 dates (softened in boiling water for 10-15mins). This gives it a bit more of the fat content for frothing on the espresso machine 😉

Bonus No Knead Bread Recipe to use the leftover oats:

  • 800ml warm water
  • 2 teaspoons sugar
  • 3 teaspoons powdered yeast
  • 900g flour (my ratio is 600g plain white, plus a 300g combination of any of buckwheat, wholemeal, spelt), if using gluten free flour, substitute appropriately and add xanthan or guar gum to help it bind (roughly 3 Tablespoons?)
  • 2 teaspoons salt
  • sunflower seeds
  • pumpkin seeds
  • sesame seeds
  • linseeds
  • left over oats from Oat Milk

1) Put oven on 50°C and place two bread tins in it with a bit of butter in each to melt.

2) Fill a jug with 800ml warm water (it should be comfortably warm, but not hot) and stir in the sugar. Sprinkle on the yeast powder and then set the jug aside to activate.

3) Measure out 900g of flour in a large bowl along with salt. Add the water and yeast mix, then mix in your leftover oats from the oat milk. Stir well then add your seeds. I usually do a couple of handfuls of each type. Mix well.

4) Once it is all mixed up well, split the mixture between your bread tins and place in the oven for about 30 minutes or until satisfactorily risen. Usually when the dough is just to the top of the tins.

5) Turn up the oven to 175°C and bake for 40 minutes. When the bread is good and baked, it should look satisfying brown, and sound hollow when you tap the top. Practice makes perfect. 

6) When you’re happy with the bread, take it out and leave it to rest for 10 minutes (I’ve started leaving it upside down on a cooling rack so that it “sweats” in the tin, which makes it easier to get out). You can slide a thin knife, gently around the sides of the bread and then carefully shake out the loaves.

7) Leave to cool and it will firm up a little, though if you can’t resist, a slice with butter on is recommended while it is still warm.