Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chocolate Oat Milk
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- Level: Easy
- Total: 6 hr 20 min (includes soaking time)
- Active: 20 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 184
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 133 mg
Once you make our version of silky chocolate oat milk, there will be no going back to the store-bought kind with all its added sugar.
- Level: Easy
- Total: 6 hr 20 min (includes soaking time)
- Active: 20 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 184
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 133 mg
Ingredients
Directions
- Combine the oats with enough water to cover in a medium bowl. Refrigerate the oats to soften, at least 6 hours and up to overnight.
- Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.)
- Warm 1 cup of the oat milk in a microwave-safe container, about 2 minutes.
- Add the honey and cocoa powder to the hot milk and stir until all the lumps are gone.
- Add the vanilla, remaining cold oat milk and 1/4 teaspoon salt; stir to combine. Store the chocolate oat milk in an airtight container in the refrigerator for up to 5 days.
