From time to time I stick with several plant milk recipes, depending on the season and the ingredients that are available and of course on my appetite. So lately, after about two months of using almost exclusively pumpkin seed milk (during winter we consume a lot of pumpkins and I didn’t want to waste the pumpkin seeds), I’ve become almost obsessed with homemade oat milk. This obsession started one morning that I was about to enjoy my usual morning vegan latte when I realized that there was no milk in the fridge, I had not soaked almonds to make almond milk and the time (6.30 in the morning) was totally inappropriate to visit the nearest organic food store and buy something. What I needed that time was a quick and easy recipe for a plant-based milk that could also work for my coffee.
Luckily, homemade oat milk, along with homemade coconut milk, are cheap and easy to make – it only takes few minutes and minimal effort- and they both have an amazing flavor. Rolled oats is something I always keep in my cupboards, so in less than ten minutes I blended a cup of rolled oats with water, I strained the oat milk and I prepared an espresso, in order to make my precious vegan latte.
One of the things that I really like with oat milk is that it has a neutral flavor, slightly sweet taste, much better than the commercial oat milk varieties and a relatively dense consistency with makes it very satisfying. Moreover, when I simmer it a little bit to make my latte, it becomes thicker, giving to my coffee a nice creaminess without the additional fat and the calories found in the coffee-creamers or the coconut milk.
The remaining pulp in the strainer can be added in our breakfast bowl or it can be incorporated into the dough for a homemade bread, as it is rich in vitamins and minerals, just as oat milk is.
- 1 cup rolled oats (opt for gluten-free if you prefer)
- 3 cups water at room temperature
- 1 tsp natural vanilla extract
- 1 tbsp brown sugar or the sweetener of your choice
1. Put the oats in the blender together with the water and blend at medium speed for 2-3 minutes, depending on your blender.
2. Lay a sieve with cheesecloth and strain. Squeeze the cloth to drain most of the liquid.
3. If you want you can add sweetener of your choice and flavor with natural vanilla extract. Store in sterile glass bottle in the refrigerator. You can keep it for up to three days.
During autumn we usually consume a lot of pumpkins in various sweet and savory recipes. Fortunately these blessed fruits, kept in a dry and cool place can remain intact for a long time. So, although in the early autumn their harvest ends, at least for the varieties commonly used in Greece, we can enjoy them as if they are fresh until the end of the winter.
The pumpkin seeds found in the inner part of the pumpkins are between the most nutritious seeds, so we keep them for several uses. Usually I bake them slightly in order to make homemade pepitas for the cold winter nights but they can be also used into making a super tasty and nutritious, raw, vegan seed milk, ideal for our breakfast or smoothies.
Making pumpkin seed milk is ridiculously easy and the outcome is delicious. The great advantage of this recipe is that the pumpkin seeds we use are fresh and therefore there is no need to soak them in water. On top of that, we don’t have to peel them either, as blending is going to do the magic, so the recipe takes less than five minutes overall!
Fresh pumpkin seed milk has a slightly sweet and fruity taste. However, as in every homemade milk recipe, we can add a sweetener of our choice and/or spices to create a more complex flavor. The only condition for success is to have a blender!
My favorite way to consume pumpkin seed milk is along with cereals, raisins, cinnamon and a little agave syrup for breakfast or in a filling smoothie.
- 1 cup fresh pumpkin seeds (from 2 pumpkins)
- 2 1/2 cups filtered water *
- 1 tbsp agave nectar or other sweetener (optional)
- we can also add 1/4 teaspoon cinnamon, ginger, nutmeg or other spices
1. Using a spoon remove the pumpkin seeds from the pumpkins and transfer them into your measuring cup. You can remove the pumpkin fibers that are mixed with the seeds if you like, but it really is not necessary. This small amount of pumpkin mixed with the seeds will give a distinctive fruity flavor in your milk.
2. Put the seeds in the blender with the water, agave nectar and spices -if you are going to use any- and blend first at medium and then at high speed for 2-3 minutes depending on your blender.
3. Lay a sieve with cheesecloth and strain. Squeeze the cloth to drain most of the liquid. Keep in sterile bottle or jar in the fridge for 2-3 days.
Note: This is the amount of water I use to achieve a relatively rich consistency but you can add half more cup of water according to your taste.
Breakfast is my favorite meal of the day and I like to have plenty of options when it’s time for it! However for me, breakfast has to be rich in nutrients, healthy and hearty, first of all because when I wake up I’m very hungry and second because the hours that follow it, are the most demanding of the day as I have to go to work and do thousands of things before and after it.
One of the meals I often have for breakfast is this chocolate smoothie because it’s absolutely delicious! Additionally it’s made of 100 % raw, unprocessed ingredients, it has a light and creamy mousse -like texture, it’s rich in nutrients, vitamins and beneficial omega – 3 fatty acids as well as fibers that keep me full for hours after consuming it.
Especially after my morning workout when I am even hungrier, I garnish my smoothie bowl with plenty of cereals, fruits and nuts.
- 1 tbsp flaxseeds
- 1 tbsp chia seeds
- 1 tbsp sunflower seeds, peeled
- ½ cup water or vegan milk or vegan kefir
- 1 tsp raw carob powder
- 1 tbsp unsweetened cocoa
- 1 tbsp blond raisins or 1-2 dates
- 1 ripe banana
- ¼ cup strawberries (4-5)
- 1 tsp wheat grass powder (optional)
- ½ tsp cinnamon
Granola, strawberries, banana slices, kiwi slices, nuts
- The night before or at least half an hour before breakfast, mix the seeds in a bowl with ½ cup of water or vegan milk of your choice and leave in the refrigerator to soak. I usually soak my seeds overnight because they soften and thus add a wonderful, creamy texture to my smoothie smoothie.
- Put the seeds with the liquid in the blender and add the remaining ingredients. Blend at high speed until a thick cream has been formed. In my blender (which is a regular one) it doesn’t take more than 1-2 minutes.
- Serve immediately and garnish with breakfast cereals, fruits and nuts of your choice.