Chef Jay Miller's Oat Milk Recipe

Oat milk is a plant milk derived from whole oat grains by extracting the plant material with water. It is the best alternative you can use to still enjoy your cereals and hot beverages. It has an amazing creamy texture and can be made in various delicious flavours such as sweetened, unsweetened, vanilla and dark chocolate.

Now wouldn’t you like to make your own oat milk at home? Using the Thermomix TM6, you most certainly can! Join our Thermomix masterclass and see how.

Print Recipe Pin Recipe

Ingredients

125 g rolled oats
700 g water (Thermomix weighs in grams)
2 medjool dates; pitted

Instructions

Place the simmering basket onto the mixing bowl lid and weigh the oats into it. Rinse the oats well under running water, in the simmering basket, drain and transfer into a bowl. Cover with water and set aside to soak (approx. 20-60 minutes)
Drain the soaked oats and place in the TM jug.
Add the water and dates.
Closed lid and blend at speed 8 for 1 minute.
The result should be a smooth, creamy looking liquid.
Pour milk through a nut-milk bag (or piece of muslin/cheesecloth) and squeeze until only pulp is left or some people quite like the milk unstrained, so just add a little more water for consistency.
Place in an air-tight jug in the fridge. Can be enjoyed for up to four days.

Keywords Chef Jay Miller, dairy free, Lactose-free, milk alternative recipe, non-dairy recipe, Nut-free, Oat Milk recipe, Plant milk, Plant-based milk, Soy-free, Thermomix, Thermomix South Africa

Recipes we’re loving:

Mika Zorgman’s Gochujang Tempeh Nuggets on Coconut Rice served with Asian slaw and Pickled Red onions

Enjoy this Korean-inspired dish featuring sticky and spicy gochujang tempeh, paired with creamy coconut rice and a crunchy, tangy slaw topped with pickled onions. Bursting with flavour and easy to prepare, all infused with PlantLove!

Not So Baby Bliss

Fancy a delicious cocktail to toast your favourite vegetable? Grab a pack of McCain frozen Baby Carrots from the freezer and whip this up! This recipe was created by renowned Cape Town mixologist Roxanne Read.

Vegan Pumpkin Arancini with Pumpkin Seed Sage Pesto Sauce

Discover this simple Vegan Pumpkin Arancini Balls recipe featuring a crispy coating and a delicious pumpkin and sage risotto filling. This dish was showcased by Chef Ru Ferosa, a private chef and owner of Utano Kitchen in Cape Town, South Africa, at this year’s Good Life Show—Africa’s leading event for food, drink, and conscious living.

Snack Medley: Cassava Chips, Bean Balls, and Roasted Jugo Beans & Chickpeas

This Snack Medley Recipe for Cassava Chips, Bean Balls, and Roasted Jugo (Bambara) Beans & Chickpeas, demoed by Siphiwe Sithole at this years Good Life Show turns cassava root, bambara beans, and chickpeas into crispy, flavourful bites. These perfectly seasoned treats serve as a delightful and quick appetiser or snack option.

Umqa

Umqa is a beloved traditional side dish from the Xhosa culture. This recipe, crafted by Chef Siyabulela Kobo, showcases a delightful mix of Butternut Mat, sautéed Butternut cubes, and Butternut purée, all beautifully enhanced by a crunchy crumble made from Butternut peels and seeds.