1. Mix:
Bring the water to the boil and place in a blender with the rolled oats. Blend for a few seconds until a homogeneous mass is formed.
2. Leave to swell:
Leave the mixture to swell for five minutes so that the oat flakes absorb the liquid well.
3. Refine:
Add salt and the oil. Blend the mixture on a medium speed for two to three minutes until it is nice and creamy.
4. Leave to swell again:
Leave the oat cream to rest for another five to ten minutes to improve the consistency.
5. Filter (optional):
For a particularly fine consistency, you can press the oat cream through a nut milk bag.
6. Bottle and store:
Pour the oat cream into a clean bottle. Store it in the fridge - it will keep for three to five days.
Try this simple recipe and discover how versatile oat cream can be in your kitchen!
Nutritional information for the entire recipe:
Calories: approx. 320 kcal
Protein: approx. 8 g
Carbohydrates: approx. 50 g
Fats: approx. 8 g
