KICK THE DAIRY HABIT. MAKE YOUR OWN QUICK, EASY AND INEXPENSIVE OAT MILK!
In a blender add 1 part uncooked rolled oats to 2 parts water. Blend well. Pour oat liquid through sieve. Reserve remaining oat solids for soups, bean/veggie patties, or cook as cereal. You don’t even have to blend the oats. Just let them soak overnight in water and sieve. Your oat milk will thicken as it cooks, just like milk or use it uncooked on cereal.
Drink uncooked oat milk as is or add your favorite seasonings: vanilla, cocoa powder, nutmeg, cinnamon, maple syrup, be inventive!
Use OAT MILK in recipes as a milk/dairy substitute. We made these delicious crunchy mini muffins in our Plant-Based Cooking Class based on a recipe called Dr. Anderson’s Cholesterol-Lowering Oat-Bran* Raisin Muffins from Jean Carper’s THE FOOD PHARMACY (1988). We substituted oat milk for the skim milk, 2 Tbls freshly mashed flax seed whipped with 6 Tbls water in place of the egg substitute, and 1 Tbls apple butter for the veg. oil.
2 ½ cups oat-bran (I could only find Hodgson Mill Oat Bran at Harris Teeter)
2 tsps brown sugar
½ cup raisins
1 Tbls baking powder
½ tsp salt
1 cup OAT MILK
2 Tbls mashed flax seed whipped with 6 Tbls water (egg substitute)
1 Tbls apple butter (oil substitute)
Combine dry ingredients and raisins. Add liquid ingredients and mix just until dry ingredients are moistened. Bake at 425 for @20 minutes in ungreased mini muffin tins. Makes @ 2 doz mini muffins.
*Oat Bran contains a high level of Soluble Fiber, demonstrated to help reduce cholesterol and contribute to heart health as well as having a beneficial effect on blood sugar.
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