15-Minute Chocolate Oat Milk
Easy 15-minute homemade Chocolate Oat Milk recipe! Made with oats, cashews and cocoa powder. The recipe is ultra-chocolatey, silky smooth, and not slimy. Sip and enjoy.
Servings 3.5 cups
Calories 146kcal
Ingredients
- 1/4 cup raw cashews (preferably soaked overnight, but not necessary)
- 3/4 cup old-fashioned rolled oats
- 1/4 cup cocoa powder
- 3 tbsp maple syrup
- 1 tbsp coconut oil (or other neutral oil)
- 1/2 tsp vanilla extract
- pinch sea salt
- 4 cups cold water
Instructions
- Soak the cashews in hot water for 10 minutes, then strain.
- In a blender add strained raw cashews, oats, cocoa powder, maple syrup, coconut oil, vanilla extract and cold water. Blend on high for no longer than 30 seconds. (Over blending can cause the oat milk to go slimy).
- Place your nut milk bag over a large bowl and pour the oat blend into the bag. (You can also use a thin kitchen towel if you don't have a nut milk bag). Squeeze the bag to strain the milk from the pulp.
- Pour the freshly squeezed milk from your bowl back into your blender (this allows for easy transfer into a bottle). Transfer the milk into an air-tight bottle and store in the fridge.
Notes
Recipe will keep for up to 5 days, store in the fridge in an air-tight bottle.
Homemade milks tend to separate, but a good shake will recombine the milk before using.
Nutrition
Calories: 146kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 18mg | Potassium: 194mg | Fiber: 3g | Sugar: 11g | Vitamin C: 0.05mg | Calcium: 38mg | Iron: 1mg