Make Your Own Oat Milk

Homemade oat milk. Image: DHerbs.

Hey there gang. It’s Wednesday. I feel like I have a lot of week left to get through even if it’s only a couple of days more. Not sure what is going on with that.

Vegan Milk

Vegan milk, or non dairy milk. Hmmm. Tried it yet? Hooked on it or so-so about it?

I started out years ago with rice milk. A bit watery but there wasn’t much else about. I didn’t really drink or use it much. Then almond milk came on the scene and I fell in love. Not too long after that along came cashew milk which my whole family loves. The latest, trendiest milk is oat milk. There’s good reason.

Dairy alternatives can get a bit expensive. But, hey, you can make your own. Its cheaper, tastes great and easy to make. The only thing that takes time is soaking the nuts, and it’s not like you have to stand over them (sm!le).

Oat milk is our milk of choice at the moment. It’s delicious and inexpensive to make at home. We make our own all the time. It lasts about three days — well nothing lasts three days at our house — but that’s the average “shelf life” of homemade oat milk.

It couldn’t be easier to make. Here’s a popular YouTube video. It has annoying background music, so sorry about that.

Scroll past the video if you like. My recipe for oak milk is just after.

Check out the comments to the video if you have time. There’s some cool ideas there.

If you decided not watch the video right now, here’s how I do it. You will need something to strain the soaked oats with. I have a mesh bag for such things. My sister in law uses pantyhose (unused but rinsed anyway pantyhose)!

How to Make Oat Milk

  1. Soak a cup of oats in water for at least 30 minutes. After soaking, your oats will blend up better and strain out more easily. 30 minutes is the minimum. I soak them overnight.
  2. Strain your oats and add to an everyday, standard blender, and throw out the water you soaked them in.
  3. Add 3-4 cups of fresh water depending on how thick you want your oat milk to be.
  4. Blend until smooth. About 2 to 3 minutes.
  5. Sweeten it with a date or maple syrup to taste, or leave it unsweetened if you are going to cook with it.

As I mentioned it stays fresh in the fridge for about 3 to 4 days.

Love y’all!

(Updated to correct about 100 typos 5.47pm. Sorry. 😙)

20 easy vegan recipes to inspire you

Fall is just around the corner and the time of year when I love baking most of all, well before the holiday season. How about you?

I hit the www for some inspiration and found 20 Easy, Vegan Recipes to Inspire You & Your Family, from guess who, One Green Planet.

No, I am not going to list them all here. But there is one in particular that got my attention. It just so happens to be the first one up on OGP’s list. I just made them and wow.

One Bowl Gluten-Free Chocolate Cherry Muffins. One Green Planet.
One Bowl Gluten-Free Chocolate Cherry Muffins. One Green Planet.

Yes they’re gluten-free but it doesn’t matter whether or not you need that, it doesn’t impact the flavour one iota. Promise.

Bonus? Who doesn’t love a one bowl recipe?

The creator of this recipe Jessica DeMarra says they are borderline cupcakes. They are luscious enough to be!

One Bowl Gluten-Free Chocolate Cherry Muffins (Vegan)


  • 2 tablespoons flax seed meal + 5 tablespoons warm water
  • 1 cup unsweetened applesauce
  • ¼ cup melted coconut oil
  • ½ cup dark brown sugar
  • ¼ teaspoon fine grain sea salt
  • 1 ½ teaspoons baking soda
  • ¼ cup + 1 tablespoon unsweetened almond milk, divided
  • 1 1/3 cups gluten free baking flour
  • ½ cup unsweetened cocoa powder, measured and then sifted
  • 1/3 cup unsweetened shredded coconut + more for garnish
  • 10-12 fresh or frozen dark cherries, cut in half


  1. Preheat oven to 375 degrees and line a muffin tin with 10 paper liners. Set aside.
  2. In a large bowl, mix the flax meal with the water and let it sit for 5 minutes until it is gluey. Add the applesauce, oil, sugar, salt and soda and whisk until fully combined. Add ¼ cup of almond milk and whisk again. Add the flour, the sifted cocoa powder and coconut to the mix. Stir with a wooden spoon or spatula until just mixed, do not overmix! The batter will be thick but if it is too thick add the extra 1 tablespoon of almond milk.
  3. Using a spring-action ice cream scoop*, scoop the batter and release into the lined paper cups. Gently push 2-3 cherry halves into the batter and top with a sprinkle of coconut. Do not overfill with cherries; they will release a lot of water as they cook resulting in an uncooked center. Continue until all the paper cups are filled. I add a little bit of water to the non-papered tins before baking.
  4. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes in the pan, remove the muffin and let cool completely on a cooling rack.
  5. Serve by itself or with a generous dollop of raspberry jam.
  6. Store at room temperate in an airtight container or freeze for up to one month.


About Jessica DeMarra

Jessica DeMarra is the writer, photographer, and recipe developer for the vegan website Sprouts and Chocolate. Before going vegan, she was a hardcore carnivore and held the second place standing for a chicken wing eating contest. Recognizing the need for a change, she now makes taking care of herself and the planet a priority. Jessica’s curvaceous cat Barb is her constant companion in her place of peace: her kitchen.

Source link »

Why Vegan?

This is why. One Green Planet reports that, while thousands of people evacuated from Hurricane Florence, millions of animals drowned on factory farms, including at least 1.7 million chickens trapped inside cramped, squalid cages. Read more »

Pumpkin Time

Temperatures are cooling. A bit here and there! Pumpkin treats are popping up everywhere already. That’s a good thing, right? So how about a recipe or two? Yummmm.

Image source: Loving It Vegan. Click image to make this.
Image source: Loving It Vegan. Click image to make this.

Vegan Pumpkin Pie Smoothie

From Loving It Vegan »

This pumpkin pie smoothie is just 5 ingredients, takes 5 minutes to prepare and gets its wonderful flavor from pumpkin, pumpkin pie spice, maple syrup and coconut milk.

Want to make it? Visit their website for full recipe and instructions. The fifth ingredient? You will need some frozen bananas too. We freeze them sliced. Yes, they stick together! Set them out a bit beforehand.

How about those drinking straws? There’s loads at Amazon!

Vegan Gluten Free Pumpkin Pie

Vegan gluten free pumpkin pie. Image by Minimalist Baker. Click to visit recipe.
Vegan gluten free pumpkin pie. Image by Minimalist Baker. Click to visit recipe.

From Minimalist Baker »

We adore Minimalist Baker. Dana is a marvel. Follow her on social media. She is everywhere. You may love her YouTube channel best of all! Follow her on Instagram @minimalistbaker too.

This recipe is staple around the Horse Fund.

10 ingredients including crust. We list ingredients so you have an idea on how much shopping you may need to do.


US Customary – Metric

6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
1 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour
1/4 tsp salt
4-6 Tbsp ice cold water

2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 Tbsp olive oil (or melted coconut oil)
2 1/2 Tbsp cornstarch or arrowroot powder
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt

Ready to go? Dash over to Dana’s website for instructions and more.

Vegan Pumpkin Coffee Cake with Pecan Crumb

From Vegan Richa »

Must include a pumpkin recipe from Vivian’s favourite vegan chef ever, Richa Hingle at Vegan Richa! This is so delectable we make this year round.

Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Vegan Pumpkin Crumb Cake. Soy-free Recipe. Makes it in a 9 by 9 or 8 by 8 inch brownie pan.


1 1/2 cups flour (I generally use a mix of Spelt/Wheat and unbleached all purpose)
½ cup powdered vegan sugar * (Use 2 tbsp more for sweeter)
2 tsp baking powder
¼ tsp baking soda
¼ teaspoon salt
2 to 4 tsp pumpkin pie spice ( or 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves)
3 to 4 tbsp chopped walnuts or pecans
1 cup pureed pumpkin, not pumpkin pie mix
½ cup non dairy milk (almond or soy or lite coconut)
3 to 4 Tbsp oil
1 tsp lemon juice
1/2 tsp vanilla extract
6 tablespoons flour
1/3 cup coconut sugar
1 tbsp granulated sugar, optional
1/2 cup chopped pecans
1/2 teaspoon cinnamon or chai spice or a mix of cardamom and cinnamon
1/3 tsp salt
2.5 tbsp refined coconut oil

Well, how are you feeling so far? You should have most of these ingredients. Once you have gathered the items you need together, making this goes really fast. Takes 40-45 minutes to bake in a 350F oven. We believe wholeheartedly you will be so very glad you made this wonderful treat!

Get directions » Or watch how now (has music).

Check this link from the Vegan Richa website: 25 Vegan Pumpkin Recipes for more ideas »

Want something different for breakfast? Try Richa’s Vegan Pumpkin French Toast!

Gift Yourself &/Or Your favourite Vegan

Click image to purchase at Amazon.
Click image to purchase at Amazon.

Thank You!

Thank you for stopping by. Let us know how you like these goodies in comments. Share your favourite vegan pumpkin recipes with us too.

Strawberry Lemonade Pie

Hello there. I am back with a wonderful dessert idea.

Need a super delicious sweet treat to take to that summer potluck? Or to serve at your next get together?

Strawberry Lemonade Pie by Feasting on Fruit.
Strawberry Lemonade Pie by Feasting on Fruit.

This is tangy and sweet, gorgeous to look at and probably not like any other dessert you have tasted summer.

It’s easy. It’s Vegan. Naturally! To get you started, here’s what’s in it.

1 ripe banana
1/2 cup non-dairy milk
1/4 cup lemon juice
1/4 cup evaporated cane juice (I did not use coconut sugar for color purposes, but you can substitute if you wish)
1 tsp lemon zest
1 tbsp cornstarch
4-5 strawberries
1 cup quick oats (or rolled oats pulsed in the blender)
3 tbsp water
2 tbsp coconut sugar

You can get evaporated cane juice at Trader Joe’s and order on

Now you’ve seen in the ingredients, if you are sold on trying out this wonderful recipe, go to the Feasting on Fruit website for directions and more »

Tip: When fresh strawberries are unavailable, substitute frozen as follows: if unsweetened, use equal amounts as fresh; if sweetened, reduce sugar in recipe by 1 cup per quart of strawberries; if sweetened with sugar syrup, reduce the amount of liquid in the recipe.

Go Vegan. For Life!