HOW TO MAKE OAT MILK RECIPE - BBC GOOD FOOD
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
Total Time 25 minutes
Prep Time 25 minutes
Yield Makes approximately 750ml
Number Of Ingredients 1
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, FatContent 1 grams fat, SaturatedFatContent 0.1 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.3 milligram of sodium
BANANA OAT PANCAKES RECIPE - BBC GOOD FOOD
Make our healthier pancakes using rolled oats and banana for natural sweetness. Serve with a dollop of creamy yogurt and fresh fruit
Provided by Lulu Grimes
Categories Breakfast, Brunch
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield Makes 8, serves 2
Number Of Ingredients 8
Steps:
- Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.
- Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.
Nutrition Facts : Calories 350 calories, FatContent 9.9 grams fat, SaturatedFatContent 2.5 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 9.8 grams sugar, FiberContent 5 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.4 milligram of sodium
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