Sweetened Condensed Oat Milk
User Reviews
5
-
Prep Time
5 mins
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Cook Time
8 mins
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Total Time
13 mins
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Servings
14 servings
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Calories
40 kcal
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Course
Dessert, Condiments
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Cuisine
American
Sweetened Condensed Oat Milk
Description
This recipe begins by rinsing rolled oats and blending them with cold water to extract oat milk, which is then strained twice to remove solids. Next, the oat milk is combined with cane sugar and gently heated while whisking to prevent boiling and burning. The heat reduces and thickens the oat milk into a glossy, somewhat thick yet pourable consistency. Vanilla extract and a pinch of salt are added after cooking to enhance flavor.
The final product provides a sweet and creamy oat milk suitable for use in various recipes that call for condensed milk alternatives. The optional addition of vegan butter can improve richness and mouthfeel if desired.
If using store-bought oat milk, adding starch prior to heating can help thicken the mixture similarly. Maple syrup may replace cane sugar, though results may vary in texture and flavor.
Ingredients
- ½ cup rolled oats see Note 1
- 2 cups water ice cold
- ½ cup organic cane sugar see Note 2
- ¼ teaspoon vanilla extract real or clear/imitation vanilla
- pinch of salt
Optional addition:
- 1 to 2 tablespoons vegan butter for a richer flavor and mouthfeel, optional
Instructions
- Place oats in a strainer and rinse briefly under cold water. Combine the oats and 2 cups cold water in a blender. Start on low speed and quickly increase to high. If using a high-speed blender like a Vitamix, blend for just 30 seconds. In a regular blender, you may need to blend longer, closer to 1 minute. Strain the oat milk twice. I like to use two nut milk bags, one inside the other, and strain it once through the double layer.
- In a medium-large saucepan, whisk together the oat milk and sugar. Turn on the burner to medium heat, and slowly heat the mixture while whisking frequently. It should take about 5 minutes for the milk to get steamy and hot. Reduce the heat as needed so it doesn't reach a full boil.
- Once the milk is hot, slightly thickened, and close to a simmer, reduce the heat to low and cook for another 2 ½ to 3 minutes (not longer). It should look glossy and thickened yet still somewhat thin. Turn off the heat, and whisk in the vanilla and salt. Set aside to cool.
- Option: if you prefer a richer condensed milk, whisk in the vegan butter now. (The batch in the photos did not include vegan butter.)
- Pour the condensed oat milk into a lidded jar or container, and store in the refrigerator for up to 6 days or freezer for up to 2 months.
Notes
- If using commercial oat milk, whisk in 1 teaspoon of corn starch or arrowroot starch per cup before heating to achieve thickening.
- Maple syrup may replace cane sugar but may alter texture and sweetness.
- Maintain low heat without boiling to avoid burning and achieve proper thickening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Serving | 2tablespoon | |
| Calories | 40kcal | 2% |
| Carbohydrates | 10g | 3% |
| Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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