I’ve got the ultimate mash-up of two of the trendiest beverages on the market: Oat Milk and Cereal Milk. Both of these can cost quite a premium, so it’s nice to know that with the help of the Almond Cow plant-based milk making machine, you can make them both (or together), from the comfort of your own home, for a fraction of the cost.
To get your own ALMOND COW and save $15 off of your order, click HERE (affiliate link), and and use code: MICHAEL at checkout.
This is my fourth collaboration with Almond Cow, and I’m still excited every time I use my machine. It’s so versatile, and I find new ways to use it every time I set it on the counter. Not only can you make plant-based milks using a variety (and combination) of nuts, seeds, and grains (and potatoes!), but you can also use the Almond Cow to infuse other flavors into your milks and beverages.
Today, I’m showing you how to do both!
To start, I have an easy recipe for homemade, oil-free oat milk. It’s as simple as it sounds, and takes just two ingredients. But then, I take that same homemade oat milk, and infuse it with the essence of cornflakes!
Who doesn’t love the flavorful milk that’s left after enjoying a bowl of cereal? For me, it’s always been my favorite part. Now, with the help of Almond Cow, you can infuse the flavors of your favorite cereal right into your milk in a matter of seconds. I’ve just use cornflakes, but imagine how far you can take this!
Cereal Oat Milk (GF, Oil-Free)
Easy homemade oat milk with a trendy twist.
- ⅔ cup dry oat groats (soaked for 2 to 4 hours)
- 5 cups filtered water
- 1 cup crushed cornflakes (about 1 ½ to 2 cups whole)
- 1 to 2 tablespoons brown sugar, agave, or maple syrup
- pinch salt
Fill the base of your Almond Cow machine to the minimum line with water. Add soaked and drained oat groats to the filter basket, making sure that the oats don’t go above the 1 cup mark. Attach the filter cup to the top, place the top onto the base, and press the Almond Cow button.
When the cycle is complete, remove the top, and place it into the collector cup. Remove the top from the filter basket, and carefully rinse the blades. Transfer the wet oat pulp to a bowl
- Fill the filter basket with crunched-up corn flakes, making sure that they don’t go above the 1 cup line. Attach the top to the filter basket, and then place the top onto the base that still contains the oat milk. Press the Almond Cow button, and allow it to complete the cycle.
Remove the top, and place it into the collector cup. Stir sweetener of choice into the Cereal Oat Milk before transferring it to a sealable container. Refrigerate until ready to use. Shake well before serving.
To get your own ALMOND COW and save $15 off of your order, go to (affiliate link): https://tinyurl.com/monsonalmondcow
And use code: MICHAEL at checkout
But the joy of Almond Cow doesn’t just come from the fact that you can make plant-based milks in seconds. No. You’re also left with an amazing pulp that you can use in a variety of recipes.
Instead of just making a batch of my favorite Savory Oat Polenta (recipe coming soon!), I decide to turn the pulp from my Cereal Oat Milk into the ultimate Plant-Based Breakfast Cookies! With just a few extra ingredients, I’ve taken the part of the milk making process that Big Plant Milk keeps for themselves, and turned it into something spectacular that you can use to dip into your new favorite Cereal Oat Milk.
Plant-Based Breakfast Cookies
Easy vegan cookies that take advantage of the oat and cornflake pulp from making a fresh batch of Cereal Oat Milk
- Oat and cornflake pulps from 1 batch of Cereal Oat Milk*
- 1 tablespoon flax meal
- ½ teaspoon vanilla extract
- ¼ cup coconut oil (melted but not hot)
- ½ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup corn flakes
- 1 to 1 ¼ cup trail mix (or various nuts, seeds, coconut, dried fruit, vegan chocolate chips)
- 1 to 1 ¼ cups all purpose flour
- Preheat oven to 375 F.
- In a large mixing bowl, stir together oat and cornflake pulps* along with flax meal, vanilla extract, coconut oil, and brown sugar. Once combined, add in salt, baking soda, baking powder, corn flakes, and trail mix (or dried fruit and nut mix).
- Stir in ¾ cup flour, mixing just until combined. If the mixture still feels too wet and sticky, add more flour, ¼ cup at a time. Stop stirring as soon as no bits of flour remain.
- Using a ¼ cup (4 tablespoon) cookie scoop, divide the dough into 12 cookies, and place them evenly on a parchment lined baking sheet. I prefer to bake the cookies in little mounds, buy you can flatten them if you prefer a flatter cookie.
- Bake at 375 for 20 to 22 minutes, or until the bottoms are light brown and can be cleanly removed from the parchment paper. Place the cookies on a cooling rack, and allow to cool completely before eating.
- Once cooled, store in an airtight container for up to 5 days.
* or, use 1 cup oat flour and 1 cup cornflake crumbs, plus 3 tablespoons water