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HOW TO MAKE OAT MILK | + oatmeal pulp chocolate chip cookie recipe

HOW TO MAKE OAT MILK | + oatmeal pulp chocolate chip cookie recipe

Oat milk is a delicious, dairy-free milk that is crazy easy to make. It’s nut-free, low in fat, very affordable and comes together in just minutes.  Let me show you the best way to make rich and creamy homemade oat milk (that is NOT slimy!) PLUS I’ll show you how to make my oatmeal pulp chocolate chip cookies!

Oat milk has been gaining in popularity lately and for good reason.  It’s rich, creamy, and delicious PLUS it’s a plant based, nut-free alternative to milk.

It’s also a relatively inexpensive milk to make and you don’t need any fancy equipment to make it.  And my absolute favorite thing about homemade oat milk?? You can make oatmeal chocolate chip cookies with the leftover oat pulp. #SoGood


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Vitamix 5200:
Nut Bag:
Fine Mesh Strainer:
Large Mason Jar:
Rimmed Baking Sheet:
Silpat Pat:

My Go-To Chocolate Chip Cookie Recipe:


1 cup rolled oats
4 cups filtered water
1 teaspoon vanilla extract
1 tablespoon maple syrup
1 pinch kosher salt

Add the oats and water to a high-speed blender (or any blender you have) and blend until the oats have broken down and the liquid looks creamy, about 30 seconds to a minute. Do not blend more than needed or the oat milk will get slimy.

Add the vanilla, salt, and maple syrup. Blend for an additional 3-5 seconds.

Pour the liquid through a nut bag or over a fine mesh strainer. Gently pull the bag up and let the milk drip through.

Allow the milk to strain through at its own pace. If you try to squish or push the milk through, the milk will get slimy.

Store in an airtight container in your fridge for up to 5 days.


1 cup almond butter, all natural, creamy + unsalted
3/4 cup monk fruit, or preferred granulated sweetener
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon kosher salt
1/3 cup oat pulp, leftover from oat milk
3/4 cup chocolate chips

Pre-heat oven to 350F + line a rimed baking sheet with parchment paper or a silpat mat.

Start with a new jar of room temperature almond butter (or make your own). Be sure to stir any oil that pools at the top back into the almond butter. You want the almond butter to be smooth, creamy and almost pourable.

In a large bowl, combine almond butter, monk fruit, egg, oat pulp, vanilla, baking soda and salt. Stir everything together until you have nice thick cookie dough.

Add in chocolate chips and gently stir so they are evenly distributed throughout the batter.

Scoop up about a tablespoon of the batter and drop it on a prepared baking sheet. Repeat until you have used all the dough. You will need to work in batches or use two baking sheets.

Bake for 12 minutes or until golden brown on top. Cool completely before removing from the baking sheet. They are very delicate when hot, so this is an important step. Enjoy!

*Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can use coconut sugar or really any granulated sugar in its place. Coconut sugar and turbinado sugar are two of my favorites.

Serving: 1cookie | Calories: 98kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 150mg | Potassium: 83mg | Fiber: 1g | Sugar: 4g | Vitamin A: 23IU | Calcium: 44mg | Iron: 1mg


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#oatmilk #oatmilkrecipe #howtomakeoatmilk #oatpulpcookies

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