rolled oats

Homemade vegan oat milk - Γάλα βρώμης – το πιο εύκολο, γρήγορο και οικονομικό φυτικό γάλα - Vegan in Athens

Homemade oat milk – fast, cheap and easy recipe

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.

Homemade vegan oat milk - Γάλα βρώμης – το πιο εύκολο, γρήγορο και οικονομικό φυτικό γάλα - Vegan in Athens

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.

Ingredients

  • 1 cup rolled oats (opt for gluten-free if you prefer)
  • 3 cups water at room temperature

optionally

  • 1 tsp natural vanilla extract
  • 1 tbsp brown sugar or the sweetener of your choice

Homemade vegan oat milk - Γάλα βρώμης – το πιο εύκολο, γρήγορο και οικονομικό φυτικό γάλα - Vegan in Athens

Method

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.

Homemade vegan oat milk - Γάλα βρώμης – το πιο εύκολο, γρήγορο και οικονομικό φυτικό γάλα - Vegan in Athens

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Energy carob and walnut raw vegan bars - Ωμοφαγικές μπάρες ενέργειας με χαρούπι και καρύδια - Vegan in Athens

Raw vegan walnut and carob energy bars

Carobs are well-known as some of the nutrient-rich gifts nature gave to us and fortunately carob trees are found everywhere in Greece. The great thing about carobs is their unique flavor which slightly reminds me of a naturally made caramel while carob products, namely the carob powder (or carob flour) and the carob syrup can be used in various vegan recipes.

One of the healthiest sweet recipes with which I am stuck this year are these raw vegan carob and walnut energy bars. Basically in the mornings I like to wrap one bar in parchment paper and put it in my bag before going to work. Around 11 am, ie the cravings time, this vegan bar is the most tasty, healthy and hearty solution that I could have. Moreover the walnuts and the flaxseeds they contain fulfill my daily requirement in beneficial omega-3 fatty acids, while raisins and raw carob powder make them wonderfully sweet and fruity.

Energy carob and walnut raw vegan bars - Ωμοφαγικές μπάρες ενέργειας με χαρούπι και καρύδια - Vegan in Athens

Ingredients

  • 1 cup (150 g) raisins
  • 1 cup (100 g) rolled oats (or rolled buckwheat)
  • 1/2 cup (55g) ground flaxseed
  • 1/4 cup (40 g) carob powder
  • 1/2 cup raw walnuts (60 g), divided (¼ + ¼)
  • 1-2 tbsp water (if necessary)

Energy carob and walnut raw vegan bars - Ωμοφαγικές μπάρες ενέργειας με χαρούπι και καρύδια - Vegan in Athens

Method

1. Soak the raisins in water for fifteen minutes and drain well.
2. Put the raisins in the food processor and process for 2-3 minutes until mashed. Add the oats, flaxseeds, ¼ cup walnuts and the carob powder and keep processing. If your mixture is not consistent enough, add a spoonful of water and process for one more minute.
3. Lay a medium-sized (21x11x6), rectangular cake tin with parchment paper. Transfer the mixture in the tin, press with your hands to the bottom and flatten the surface. Finely chop the remaining walnuts, sprinkle them on top and press them a little bit to stick. Refrigerate for 2-3 hours.
4. Remove the mixture from the tin and cut vertically. My cake tin is 21 cm long so I made three centimeters long cuts, ending up with seven bars. Keep them in an airtight container in the fridge.

Energy carob and walnut raw vegan bars - Ωμοφαγικές μπάρες ενέργειας με χαρούπι και καρύδια - Vegan in Athens

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Chocolate and hazelnut energy bars (raw vegan, gluten free, sugar-free) - Μπάρες ενέργειας με σοκολάτα και φουντούκι χωρίς ζάχαρη - Vegan in Athens

Chocolate and hazelnut energy bars (sugar-free)

Well, today I decided to make these delicious, vegan, chocolaty energy, hazelnut bars because I was seriously hungry. I don’t know if it happens to everyone or it’s just me, but as far as I can remember, during winter I add at least an extra snack in my daily menu since, when the weather is getting colder, my appetite increases. Sometimes I tried to avoid eating this extra thing, in order to keep my calorie intake balanced but eventually the hunger was coming unannounced and when I wasn’t organized properly, I was ending up eating anything available. At home it was not so difficult to choose some fruits and nuts, but at work I would choose between chocolates, crackers and pretzels, ending up with 2 more pounds until the end of the winter even if I was trying to eat healthy. However lately I try to organize better my snacks firstly by preparing them at home.

Chocolate and hazelnut energy bars (raw vegan, gluten free, sugar-free) - Μπάρες ενέργειας με σοκολάτα και φουντούκι χωρίς ζάχαρη - Vegan in Athens

A delightful idea for snacking are these homemade vegan energy bars made with cereals and nuts, as they are filling and easy to carry in my bag. What I like most is that, apart from keeping me full, they also provide a sufficient amount of essential omega-3 fatty acids that are found in the flaxseeds. Besides their sweet taste, thanks to the raisins, especially when combined with cocoa and hazelnuts give the sense of a yummy, chewy dessert rather than a snack, although the recipe is sugar-free. As these chocolaty energy bars only take few minutes to prepare, you can make a batch in advance for snacking during week! In this recipe I love to roast the nuts for a while in the oven in order to highlight their wonderful aroma, but you can also skip this step to keep your energy bars 100% raw.

Chocolate and hazelnut energy bars (raw vegan, gluten free, sugar-free) - Μπάρες ενέργειας με σοκολάτα και φουντούκι χωρίς ζάχαρη - Vegan in Athens

Ingredients

  • 1 cup (150 g) raisins
  • 1 cup (100 g) rolled oats
  • 1/2 cup ground flaxseed
  • 1/4 cup (30-35 g) cocoa powder
  • 1/2 cup raw hazelnuts, divided (¼ + ¼)
  • 1 tbsp water (if necessary)

Chocolate and hazelnut energy bars (raw vegan, gluten free, sugar-free) - Μπάρες ενέργειας με σοκολάτα και φουντούκι χωρίς ζάχαρη - Vegan in Athens

Method

1. Soak the raisins in water for fifteen minutes and drain well. Bake hazelnuts for fifteen minutes at 150 oC, allow them cool slightly and rub them with your hands to remove the brown outer skins. Some skins may remain, but that’s fine as long as most of them are removed as they may make your bars taste bitter.
2. Put the raisins in the food processor and process for 2-3 minutes until mashed. Add the oats, flaxseeds,  ¼ cup hazelnuts and the cocoa powder and keep processing. If your mixture is not consistent enough, add a spoonful of water and process for one more minute.
3. Lay a medium-sized (21x11x6), rectangular cake tin with parchment paper. Transfer the mixture in the tin, press with your hands to the bottom and flatten the surface. Finely chop the remaining hazelnuts, sprinkle them on top and press them a little bit to stick. Refrigerate for 2-3 hours.
4. Remove the mixture from the tin and cut vertically. My cake tin is 21 cm long so I made three centimeters long cuts, ending up with seven bars. Keep them in an airtight container in the fridge.

Chocolate and hazelnut energy bars (raw vegan, gluten free, sugar-free) - Μπάρες ενέργειας με σοκολάτα και φουντούκι χωρίς ζάχαρη - Vegan in Athens

Note: This time instead of ¼ cup hazelnuts, I used the same amount of raw cacao nibs to top my bars for a more intense chocolate experience.

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