Cocoa powder (1 heaped tsp)
Sugar (1-3 tsp, as sweet as you want)
Water (1-3 tbsp, depends on preferred consistency)
Peanut oil, coconut oil, coffee, syrup, vegan butter, soya milk, other flavourings
Add all ingredients into pot and stir over low heat until everything is incorporated and the sugar is dissolved.
Leftover oat pulp from making oat milk (recipe here)
Maple syrup (about 1 tbsp)
Chocolate chips (as many as you like)
Flour (I used oat flour, but I’m sure regular flour is fine)
Raisins, coconut sugar, vanilla, nuts, flax seed
Simply mix everything together and form into cookies. Bake until crisp on top.
It’s best to make these immediately after making oat milk so that the pulp is still wet.
To play around with the texture add more flour, a flax egg, etc.
Oat/soy/hemp/almond milk (500ml, use as much as you want to drink)
Spinach (a handful, or however much you want)
Instant oats (4-5 tbsp)
Ground flax seed (1/2-1 tsp)
Coconut sugar (1/2-1 tbsp)
Vanilla (a few drops)
Cocoa powder (3 tsp)
Vegan protein powder, maple syrup, green tea extract
Blend the spinach with a little of the oat milk until smooth. Add in the rest of the ingredients, blend, and serve.
Dates (5-6 chopped small, more for a bigger or sweeter shake)
Soy/oat/hemp/rice/almond milk (500ml, or as much as you want)
Cocoa (1-2 tbsp)
Instant oats (1-3 tbsp)
Banana, syrup, vanilla
If using a low-power blender, blend the dates with some of the milk until very fine.
Add in the rest of the milk and ensure dates are fully blended.
Add in cocoa and instant oats (instant oats aren’t essential but add some thickness to the shake).
Nut milk (or oat, rice, hemp, soy, whatever- however much you want)
‘Ice cream’ (a few large spoonfuls of ‘ice cream’)
Chocolate sauce, chocolate chips, biscuits, whatever crazy sugar filled treat you may have.
Add milk and ‘ice cream’ to cup and stir until incorporated (can use a blender if you want more washing up).
Chocolate (dark is best, about 40g for an individual serving, but the more is always the merrier)
Almond butter (1 tsp, add more according to the amount of chocolate you use, I’m sure other nut butter would be find but I haven’t tried it)
Syrup (any syrup should be fine, I usually use golden 2 tsp, or to taste)
Fruit – strawberries are a fantastic companion
Melt chocolate and add in the almond butter and syrup. Mix until smooth and delicious, adjust taste if you want it sweeter or whatever.
Oats (however many you fancy, 80-100g should last a few servings)
Cocoa powder (around 1 tbsp, or more if you like)
Syrup (any syrup is good here: maple, golden, rice and agave nectar – 1.5 tbsp should do it)
Sugar (whatever you’ve got: white, brown, coconut – 1 tbsp should be enough)
Any nuts/seeds/whatever you fancy- I like sunflower seeds and chia seeds but wouldn’t pass up a hazelnut or two.
Mix all ingredients together. If you like bigger clusters, add more syrup, if you like it sweeter add more sugar, etc.
Place on a baking tray covered with baking paper. Spread out the mixture a little.
Bake for 15-20 minutes at 170°C.
Allow to cool and harden for a bit.
Serve with the milk of your choice or have the choco oats on their own.