so here's a recipe! i know that food blog culture would say i really need to take pictures, but i just don't feel like it. i'm not doin' this fer your entertainment!
oat milk is a great non-dairy milk, as it is fairly creamy and tastes nice, and you can make so much more for way cheaper than almond milk. using organic, local oats it was still about a quarter of the price of making home-made almond milk. it's also pretty high in iron and probably other things too.
it's not as popular as almond milk though, so it's hard to find recipes for what to do with the pulp. this morning i made pretty good oat pulp muffins with no flour at all, and i figured other's might appreciate the tips. i recommend you try other things too, just basically imagine you're making your favourite muffin recipe, but you're flour already has milk mixed in, so you will need less liquid. experiment!
my experiment worked out pretty nice. it's definitely a moist oatty breakfast muffin, not light and fluffy but very tasty and filling. especially good with some coconut butter on top.
2 cups whole oats
4 cups water
a pinch of salt
soak overnight or longer. drain and rinse and drain, then add 6-8 cups water (depending how thick you like your milk).
in a blender or with a stick blender, blend for a few minutes until the pulp seems pretty smooth. strain through a fine strainer and press as much moister out as possible. add vanilla to the milk if you like. set milk aside.
your strainer will now be full of wet oat pulp, about 2 cups worth... now it's muffin time!
squash cranberry almond oat quinoa flourless muffins. catchy, right?
2 cups oat pulp
1/2 cup oat milk
1 tsp vanilla extract/flavour
1 beaten egg
1 cup mashed cooked sweet winter squash
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
shake stevia powder
1/4 cup xylitol
1/2 cup quinoa flakes
1/2 cup frozen coarsely chopped cranberries
1/2 cup almonds (i used ones i'd soaked in salt water for 24 hours and peeled, cause that's the only way i can do almonds)
preheat to 375f
mix the wetz, mix the dryz, mix them together. grease a muffin pan. fill the cups all the way up (this is a pretty dense muffin, doesn't rise too much). bake for 25-35 minutes (i made 18 smaller muffins and they took about 25 minutes, but full size ones will take a little longer). let cool in pan at least 15 minutes before moving to cooling rack.
delicious with a big dollop of coconut oil on top.
also would likely work without the egg, or with an egg substitute (like ground chia seed) if you're wanting a vegan version.