Oat milk is a quick and delicious dairy alternative. If you’ve been in a modern day coffee shop lately, it’s one of the most popular milk alternatives for its versatility, viscosity and ability to froth in a latté. Not to mention it’s about the most sustainable choice. With a few patry staples, you can whip up this milk alternative faster than a run to the store.
1 Cup Water
3 Cup Quick Organic Oats
2 Medjool Dates, pitted
1/2 teaspoon Sea Salt
Combine the ingredients in a blender and combine on high power until smooth.
Transfer through a fine mesh strainer or cheesecloth. Do not push or squeeze to force the liquid through. Store refrigerated in a tight lidded jar for 3 days – or up to one week.
Shake lightly before using.
If you’re looking for a cookie to go with your milk, try one of these:
Greatest Grampa Cookies
Vegan Oatmeal Chocolate Chip
Molasses Cookie Whoopie Pies
Ever just need a cookie? The perfect sweet treat or quick snack is here and it’s almost healthy! Oatmeal wins again!
VEGAN OATMEAL COOKIES
1/2 Cup Unbleached All Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 Cup Coconut Oil
3/4 Cup Turbinado Sugar
2 Tablespoons Molasses
1 Ripe Banana, mashed
1/4 teaspoon Sea Salt
2 Cups Whole Oats (not quick)
1 teaspoon Cinnamon (if you’re adding dried fruit, not chocolate)
1/2 Cup Dried Apricots, finely chopped or Raisins (optional)
1/2 Cup Semi-sweet Chocolate Chips (also optional, but delicious)
Maldon Salt, for finishing
Preheat the oven to 350ºF and prepare a baking sheet lined with parchment paper
Melt the coconut oil and add it to a large bowl along with the sugar, mashed banana and salt. Mix well to cream and dissolve sugar. Add the molasses and the cinnamon/dried fruit, if using.
Fold in the oats, flour, baking soda and baking powder, mixing just to combine and dampen the oats. Stir in the chocolate chips, if using.
Drop the cookie dough by the heaping tablespoon onto the prepared baking sheet with a cookie width space between each dollop, as they will spread slightly.
Bake for 8-10 minutes or until golden around the edges.
Cool slightly on baking sheet, then transfer to a rack to cool completely.