Oat Nut And Seed Milk Recipes

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OAT, NUT, AND SEED MILK



Oat, Nut, and Seed Milk image

Our versatile recipe for plant-based milk works great with old-fashioned oats as well as with raw almonds, cashews, walnuts, and pecans. For a gluten- and nut-free option, try using hemp seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 8h15m

Yield Makes 21/2 to 3 cups

Number Of Ingredients 4

1 cup preferred nuts or old-fashioned rolled oats, or 1/2 cup hulled hemp seeds
Kosher salt
1 to 2 teaspoons pure maple syrup, optional
1 to 2 teaspoons pure vanilla extract, optional

Steps:

  • Cover nuts or oats in 2 inches cold water. (Hemp seeds do not need to be soaked.) Refrigerate overnight.
  • Drain and rinse, then transfer to a blender with 3 cups room-temperature or cold water and a pinch of salt. Blend until completely smooth.
  • Strain mixture through a fine sieve lined with two layers of cheesecloth, pressing on solids to extract as much liquid as possible.
  • Add maple syrup and vanilla to taste, if desired. Transfer to sealed containers and refrigerate until cold before serving. Milk can be refrigerated up to 1 week. Shake well before serving.

OAT AND NUT GRANOLA WITH SUNFLOWER SEEDS



Oat and Nut Granola with Sunflower Seeds image

Categories     Breakfast     Bake     Almond     Walnut     Oat     Seed     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 13

3 cups old-fashioned oats
1 1/4 cups whole wheat flour
1/2 cup (packed) golden brown sugar
1/2 cup sliced almonds
1/2 cup chopped walnuts
1/2 cup dry nonfat milk powder
1/4 cup shelled unsalted sunflower seeds
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup water
1/4 cup honey
3/4 teaspoon vanilla extract
3/4 teaspoon maple extract

Steps:

  • Preheat oven to 300°F. Combine old-fashioned oats, flour, golden brown sugar, almonds, walnuts, milk powder, sunflower seeds and salt in 13x9x2-inch metal baking pan. Whisk vegetable oil, 1/2 cup water, honey, vanilla extract and maple extract in medium bowl to blend. Add to dry ingredients in pan and stir to coat well. Bake until granola is golden and crunchy, stirring frequently, about 45 minutes. Cool completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.)

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