I’m so grateful to be teaming up once again with Almond Cow, creators of the amazing plant-based milk maker, to bring you two incredible oat-based recipes. First up is a quick and easy homemade oat milk that literally takes seconds to make, followed my moist and delicious Tropical Oat Pulp Muffins that use the leftover oats to make satisfyingly sweet and filling gluten-free muffins in just minutes!
Get your own Almond Cow!
To get your own Almond Cow, AND save $15 off of your first order, click THIS LINK, and use code MICHAEL at checkout. Don’t forget to pick up a few bags of whole oat groats, almonds, cashews, and even coconut so that you’re ready to go when your plant-based milk maker arrives!
Easy Oil-Free Oat Milk (Almond Cow recipe)
The Quickest and Easiest Homemade Oat Milk Recipe Using an Almond Cow Plant-Milk Maker.
- ⅔ cup dry whole oat groats, soaked at least 4 hours (expands to 1 cup after soaking)
- 5 cups filtered water
- 1 teaspoon vanilla extract (optional)
- 2 to 3 teaspoons coconut sugar or maple syrup (optional)
Soak 2/3 cup of whole oat groats for about 4 hours (minimum of 2 hours, and up to 24).
Drain and rinse your soaked oat groats and add them to the filter basket of your Almond Cow Plant-Based Milk Maker. Make sure that the oats do not exceed the 1 cup line in the filter basket. Twist on the top. Fill the base with 5 cups of filtered water. Put the top onto the base, and press the Cow Start button. Allow the machine to work until it stops completely and the green light is no longer flashing.
- Remove the top from the base and allow any excess milk to drip from the filter basket. Unscrew the filter basket from the base, and set it into the collection cup.
Transfer oat milk to a jar or sealable container. Add vanilla extract and maple syrup (optional). Shake, and then refrigerate until ready to use. Your oat milk will reach its peak texture after it has chilled completely. Your milk will last in the refrigerator for up to 4 days.
Note: Homemade plant milks, made without any gums or thickeners, do separate in the refrigerator. Shake well before enjoying.
To get your own ALMOND COW Plant-Based Milk Maker, and save $15 off of your order, click HERE (affiliate link), and use code: MICHAEL at checkout
Tropical Oat Pulp Muffins
These pineapple, banana, and coconut scented muffins, and delicious and nutritious, vegan, plant-based, gluten free, and oil-free. But the best part, is that they can be made with leftover oat milk pulp!
- 1 cup oat milk pulp (from 2/3 cup dry oat groats) or 1 cup oat flour*
- ½ cup quick cook oats, oat flour, or dry oat milk pulp
- ½ teaspoon baking powder
- ½ teaspoon bakings soda
- pinch salt
- 1 very ripe banana
- ¼ cup pineapple juice
- 3 tablespoons chickpea flour or dry egg replacer for 1 egg
- 3 tablespoons maple syrup or coconut sugar
- ½ teaspoon vanilla, almond, or coconut extract
- splash apple cider vinegar
- 2 tablespoons coconut flakes
- 2 to 3 tablespoons dried cranberries
- Preheat oven to 375 F. (350 F on convection)
- Make Oat Milk, and press as much milk from the “pulp” as you can. Transfer pulp to a mixing bowl, and add the remaining “Dry” ingredients.
- In another bowl, mash the banana with a fork until it is completely creamy. Add remaining “wet” ingredients, and mix until fully incorporated.
- Transfer the “wet” into the bowl with the “dry” and add the filings. Stir until fully incorporated.
Use a scoop to evenly distribute the batter into 6 lined muffin cups. Fill the cups until all the batter is used.
Bake at 375 F. (350 F on convection) for 17 to 23 minutes, or until the muffins feel firm when the tops are lightly pressed.
Remove from the oven. Muffins are best after they have cooled completely.
*If using oat flour or dry oat milk pulp, increase the liquid (pineapple juice) to 1/2 cup.
So, if you want to use the pulp from your Almond Cow to make my other oat muffin recipes (like these Carrot Cake Muffins), the pulp from ⅔ cups oat groats, soaked and milked, equals 1 cup of oat flour + ¼ cup liquid
So if the recipe calls for 1 ½ cups of oat flour and ½ cup of liquid, then you would use the pulp from ⅔ cups oat groats, soaked and milked, plus ½ cup of flour (or quick cook oats) and ¼ cup liquid of choice.