hello, my friends, it's Dani and todayI'm showing you how to make homemade oat
milk and I'm gonna show you how to makecookies using the leftover pulp from the
milk once it's strained now a few yearsback I showed you how to make homemade
almond milk and I still really love andrecommend that recipe but I know that a
lot of you cannot do almonds and/or nutsin general so I wanted to give you
another milk alternative that wasplant-based and 100% not free and that
is oat milk now you may notice that oatmilk has become pretty popular over the
last couple of years and that's becauseit's really rich it's really creamy it's
really delicious and it happens to bevery easy to make all you really need to
make oat milk is a one cup of goodold-fashioned organic rolled oats and
four cups of filtered water that's allthat's a 100% necessary but I also like
to add some flavor boosters in there aswell so I also add a little bit of
kosher salt some vanilla extract and alittle bit of maple syrup to help round
out the flavors as for kitchen tools allI'm using is a high speed blender aka
the Vitamix but I feel very confidentthat if you don't have a high speed
blender that you can easily make thismilk and any type of blender you have so
don't hesitate to give this recipe a tryif you don't have this type of blender
it will still work for you and I alsohave a nut bag this just makes it really
easy to strain the milk so I dorecommend the nut bag if you have one
okay so this is really easy to do intothe blender goes one cup of the rolled
oats you do want to make sure it's arolled oat if you're using a steel-cut
oat it tends to make the oat milk alittle too thick and a little too slimy
if you're doing a quick cooked oat youend up with oat milk that tends to be a
little bit watered down now I alsonotice online that a lot of people
recommend soaking the oats before youmake the oat milk but for me that
resulted in a very slimy and product somy recommendation is just to take those
good old-fashioned dried rolled oats putthem right in the blender and then add
in 4 cups of filtered water pop on thelid and let that go on high for about 20
to 30 seconds that is really all youneed
as soon as it comes together and thoseoats are broken down you are done if you
let the milk blend for too long and themilk begins to warm up or heat again
that results in a really slimy endproduct so we want to do this as quickly
and efficiently as possible once you'veblended it up and everything has come
together I like to add in my flavorboosters so in goes a pinch of sea salt
a teaspoon of vanilla extract and thenjust one tablespoon of real maple syrup
to help round out all the flavors of itblend it for another 10 seconds and the
oat milk is ready to go once the nutmilk is all blended up and ready to go I
take the nut bag and I just place itover a large spouted cup you could also
do this over a bowl whatever you have onhand will work and if you didn't have a
nut bag you could also do this with afine mesh strainer and then slowly pour
the milk through the bag being carefulto just lift it up a bit as you go once
you get all the milk poured through youwant to lift the bag and let the milk
drip through you can give it a gentlesquish but you don't want to give it a
big squeeze because the more you squishand squeeze the oats the slimy or the
milk ends up so you kind of just have tolet this drip through at its own pace
and then once it's all strained out youremove the bag and the oat milk is ready
to go so from here what I do is I justtransfer it into a large glass mason jar
that has an airtight lid and I keep itjust like this in the refrigerator where
it will last happily for up to five daysside note to keep in mind I'm not sure
why but homemade oat milk does not liketo be heated up it tends to get a little
bit thick and I hate to keep using thisword but it tends to get kind of slimy
so if your vision was to use it in say alatte or
a homemade hot chocolate I wouldrecommend not making it from scratch and
just sticking to the store boughtversion but it's absolutely delicious
pour it over some cereal we love it overgranola with some fresh-cut berries it
would be fantastic and your favoritesmoothie and it also makes a lovely cup
of chocolate milk okay so once youstrain the milk you're gonna see that
you have this o pulp left over in thebag this is basically the fiber and
little itty-bitty pieces of oatmeal thatdidn't
breakdown now a lot of people wouldthrow this in the garbage but I love to
use this to make cookies so what I do isI just scrape it out of the bag you're
gonna have anywhere between a quarterand a third of a cup and I use this in
my go-to chocolate chip cookie recipe soI take that recipe I follow it as is and
I add this up pulp to the batter it addslike this really moist delicious texture
that dare I say might be better than theoriginal cookie I'm not committed to
that statement they're both really goodbut it does make a good cookie so here's
what you're gonna do get yourself a nicebig bowl into that bowl goes one cup of
all-natural unsalted almond butter alongwith three-quarters of a cup of monk
fruit now I've been experimenting a lotwith monk fruit in my baking recipes
lately it's basically an all-naturalcalorie-free sweetener that does not
affect blood sugar levels like atraditional sugar one I really have been
enjoying it so if you want to give it atry I recommend it
but if you don't have it or you're notinterested you could really make this
using any type of granulated sugar youhave on hand you could do a turbinado
sugar a coconut sugar or again whateveris in the cabinet then I've got one egg
that is beaten in to the bowl along witha teaspoon each of vanilla extract
kosher salt and baking soda and thenfinally I'll add in the oak pulp so
another side note if you make thecookies right away look I am the oak
pope will be a little more wet to have alittle more moisture in it which means
the batter will be a little bit looserand when you make the cookies it's gonna
look more like a drop cookie if you wereto wait a while and the oak pope dried
out a bit don't worry it still makes afantastic cookie the batter might just
be a little bit thicker in which caseyou would roll it flatten it out shape
it a bit and then get it on the bakingtray both roads lead to a delightful
cookie once I've got that all mixedtogether I'm gonna add in 3/4 of a cup
of chocolate chipsI'm feeling really wild and crazy today
and I'll show you how a 44 year oldsuburban mom gets wild and crazy she
mixes her chocolate chips so I'm doinghalf milk chocolate and half semi-sweet
you could of course do one of eitherwhatever your favorite is whatever you
have in thehaving it get that in the bowl and then
gently mix this all together and oncethose chips are evenly distributed
throughout your batter you are ready tomake the cookies now again this dough is
a little bit looser so I'm just gonnaspoon it up and drop it onto my baking
sheet if yours was a bit thicker rollflatten shape and then get it on your
baking sheet once you've got all yourcookies on the tray ready to go
I'm just gonna pop this into a 350degree oven for 10 to 12 minutes or
until the cookies are golden brown andset through now this recipe makes 24
cookies so that's gonna be 2 batches ofcookies once you take them out you do
want to let them cool completely becausethey're very delicate when they're hot
but once they're cooled off you canremove them from the tray and enjoy this
is a really light and moist deliciouscookie a super-fun byproduct of making
your own homemade open up I cannot waitfor y'all to give this recipe a try you
can find both of these recipes down inthe description box below and you can
head over to the website if you want toprint them out if you have not already
please take a moment to like subscribeand share this video with anybody else
you know who wants to make healthyeating easy and when you try the recipe
don't forget to tag me on instagram andon facebook so i can see all the clean
and deliciousness you're whipping up inyour very own kitchens thank you so much
for watching I'm Danny's fees and I'llsee you back here next time with some
more clean and deliciousness Cheers
very light very moist almost airydelicious
you
Oat milk is a delicious, dairy-free milk that is crazy easy to make. It's nut-free, low in fat, very affordable and comes together in just minutes. Let me show you the best way to make rich and creamy homemade oat milk (that is NOT slimy!) PLUS I'll show you how to make my oatmeal pulp chocolate chip cookies! Oat milk has been gaining in popularity lately and for good reason. It's rich, creamy, and delicious PLUS it's a plant based, nut-free alternative to milk. It's also a relatively inexpensive milk to make and you don't need any fancy equipment to make it. And my absolute favorite thing about homemade oat milk?? You can make oatmeal chocolate chip cookies with the leftover oat pulp. #SoGood OAT MILK RECIPE: https://cleananddelicious.com/how-to-make-oat-milk-easy-delicious/ OATMEAL PULP COOKIE RECIPE: https://cleananddelicious.com/oatmeal-pulp-cookies/ Thanks for watching! Make sure to SUBSCRIBE for more videos: http://tinyurl.com/jaxbcd6 INGREDIENTS & PRODUCTS USED + MENTIONED: Vitamix 5200: https://amzn.to/2GjLvmr Nut Bag: https://amzn.to/30TcKxj Fine Mesh Strainer: https://amzn.to/2Gjvn42 Large Mason Jar: https://amzn.to/2tMZ3UJ Rimmed Baking Sheet: https://amzn.to/2Rnk94U Silpat Pat: https://amzn.to/2vdhh1U RECIPES MENTIONED: My Go-To Chocolate Chip Cookie Recipe: https://cleananddelicious.com/the-best-gluten-free-chocolate-chip-cookies/ WEBSITE: https://cleananddelicious.com/ INSTAGRAM: https://www.instagram.com/clean_and_delicious/ FACEBOOK: https://bit.ly/2XvSjVh PINTEREST: https://www.pinterest.com/danispies/ TWITTER: https://twitter.com/DaniSpies OAT MILK RECIPE 1 cup rolled oats 4 cups filtered water 1 teaspoon vanilla extract 1 tablespoon maple syrup 1 pinch kosher salt INSTRUCTIONS Add the oats and water to a high-speed blender (or any blender you have) and blend until the oats have broken down and the liquid looks creamy, about 30 seconds to a minute. Do not blend more than needed or the oat milk will get slimy. Add the vanilla, salt, and maple syrup. Blend for an additional 3-5 seconds. Pour the liquid through a nut bag or over a fine mesh strainer. Gently pull the bag up and let the milk drip through. Allow the milk to strain through at its own pace. If you try to squish or push the milk through, the milk will get slimy. Store in an airtight container in your fridge for up to 5 days. OAT MILK RECIPE: https://cleananddelicious.com/how-to-make-oat-milk-easy-delicious/ OAT PULP COOKIE RECIPE 1 cup almond butter, all natural, creamy + unsalted 3/4 cup monk fruit, or preferred granulated sweetener 1 egg 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon kosher salt 1/3 cup oat pulp, leftover from oat milk 3/4 cup chocolate chips INSTRUCTIONS Pre-heat oven to 350F + line a rimed baking sheet with parchment paper or a silpat mat. Start with a new jar of room temperature almond butter (or make your own). Be sure to stir any oil that pools at the top back into the almond butter. You want the almond butter to be smooth, creamy and almost pourable. In a large bowl, combine almond butter, monk fruit, egg, oat pulp, vanilla, baking soda and salt. Stir everything together until you have nice thick cookie dough. Add in chocolate chips and gently stir so they are evenly distributed throughout the batter. Scoop up about a tablespoon of the batter and drop it on a prepared baking sheet. Repeat until you have used all the dough. You will need to work in batches or use two baking sheets. Bake for 12 minutes or until golden brown on top. Cool completely before removing from the baking sheet. They are very delicate when hot, so this is an important step. Enjoy! NOTES *Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can use coconut sugar or really any granulated sugar in its place. Coconut sugar and turbinado sugar are two of my favorites. NUTRITION Serving: 1cookie | Calories: 98kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 150mg | Potassium: 83mg | Fiber: 1g | Sugar: 4g | Vitamin A: 23IU | Calcium: 44mg | Iron: 1mg OAT PULP COOKIE RECIPE: https://cleananddelicious.com/oatmeal-pulp-cookies/ Disclaimer: product links may include affiliate links. #oatmilk #oatmilkrecipe #howtomakeoatmilk #oatpulpcookies