The first time I tried banana oat milk, was during a silent retreat in Mexico. It was so creamy and delicious, and I knew it would be easy to re create.
I am a fan of making homemade nut or seed milks, my favourite is probably hemp milk as it is so easy and requires no soaking. Most store bought dairy free milks contain a lot of additives and preservatives to keep it shelf stable.
Soaking is optional with this recipe. You can try it both ways and see if you can tell a difference.
1 cup rolled oats, soaked overnight
3 cups of water
2 tbsp maple syrup, or 2 Medjool dates
1 tsp pure vanilla extract
1/4 tsp salt
1/4 – 1/2 tsp cinnamon
Place water and oats in a high speed blender, and blend until smooth. You may also need to add more water, if necessary. Using a fine sieve, strain the oat milk and set the pulp aside. You can use this in your baking, by adding it to cookie or muffin recipes!
Return milk to blender and add cinnamon, salt, maple syrup (or dates) and vanilla. Blend.
Add bananas and blend one last time until smooth.
Store in an airtight glass jar in the fridge for 5-7 days.
I had this for breakfast! Yummy! It’s delicious straight up or over granola with fresh summer fruit. Or chilled over ice. Makes enough for 2 servings. I’m making cranberry oatmeal muffins with the oat pulp.