Homemade oat cream
Only 3 ingredients
Delicious vegan oat cream is easy to make yourself. It is easy to adjust the thickness of the self-made oat cream as well as the quality and quantity of fat as desired. For preparation, you only need oatmeal, vegetable oil, water, salt and a blender.
Why make your own oat cream?
Industrially produced oat cream is available in all stores, so why would I make oat cream myself?
Homemade oat cream is much healthier than industrially produced, because it does not contain additives. On top of all that, oat cream is easy and quick to prepare and comfortably saves you money. For preparation, you only need oatmeal, vegetable oil, water, salt and a blender.
Doing it yourself is also worthwhile because it allows you to adjust the quantity and quality of the oil. When you make oat cream yourself, you can use exactly the oil you think is best.
Homemade oat cream is healthy
This oat cream recipe uses rapeseed oil. If you wish, you can replace the rapeseed oil with an oil you prefer. A mild-flavored oil is best for oat cream.
Rapeseed oil contains a lot of alpha-linolenic acid, which belongs to omega-3 fats. Omega-6 fatty acids should be obtained from food at most twice as much as omega-3 fatty acids. In rapeseed oil, omega-3 and omega-6 are in a good ratio, as about a third of the fat in rapeseed oil is omega-3 fats.
Rapeseed oil also contains plenty of vitamins K and E. In addition to rapeseed oil, good sources of vitamin E are almonds and nuts, of which almonds, hazelnuts and peanuts contain the most vitamin E. You can get vitamin K from dark green vegetables such as kale, Swiss chard and basil. Our body needs vitamin K for both blood clotting and bone maintenance. There is no official vitamin K intake recommendation in Finland, but according to research, 45 µg per day is a sufficient amount for an adult.
How to make oat cream?
First, boil the water. While you’re waiting for it to boil, measure the oatmeal into a bowl. You can also put them directly in the blender bowl, if it is heat resistant. When the water has boiled, pour it over the oatmeal. Leave the flakes to infuse for at least half an hour. However, do not simmer the flakes for more than two hours.
When the flakes have been allowed to swell, add oil and a pinch of salt. Close the lid of the blender tightly and blend at full power for about 3-5 minutes until the oat cream is smooth.
Strain the cream if desired. However, a powerful blender and a sufficiently long (3-5 min) blending time achieve such a smooth end result that I don’t think straining is necessary. If necessary, however, straining can be done with a dense strainer. When straining, you should carefully mix the mass left in the strainer with a spoon so that the oat cream can flow through the strainer. The remaining pulp can be used, for example, in baking, smoothies or porridge.
You can get a gluten-free version by using gluten-free oatmeal.
You should always keep this oat cream in the cupboard ready for cooking. It stays good for up to 2 weeks in the refrigerator.
Oat cream in cooking and baking
Homemade oat cream is suitable as a substitute for cream in all cooking and baking. You can adjust the fat content and the thickness of the cream to your liking. The fat content of the oat cream in this recipe is 5 percent. You can also replace the rapeseed oil with another oil or use two different oils. The chosen oil affects the taste of the finished oat cream. Oat cream can be used to make, for example, a soft creamy vegan mushroom sauce.
Homemade oat cream
Ingredients
- 5 dl of water
- 45 g of oatmeal a generous dl
- 25 ml of rapeseed oil is just under 2 tbsp
- a pinch of salt
Instructions
- Bring 5 dl of water to a boil.
- Measure 45 g (a little over 1 dl) of oatmeal into a blender bowl and pour hot water over it. Leave to brew for about 30 minutes.
- When the oatmeal has swelled for about half an hour, add 25 ml of rapeseed oil and a pinch of salt to the bowl.
- Blend the mixture until smooth.
- If desired, strain the mixture with a fine sieve.
Notes
- You can use any vegetable oil in the sauce. The oil used affects the taste of the finished oat cream.
- If you want, you can strain the oat cream to achieve a smoother end result. Strain the oat cream by pouring it through a fine sieve. The remaining pulp can be used, for example, in baking or porridge.
- Thanks to the simmering of the flakes, the cream becomes smooth. The brewing time can be adjusted according to the flakes used. Instant oatmeal swells faster than uncooked oatmeal.
- If you want a fattier oat cream, increase the amount of oil.
- If you want a thicker oat cream, increase the amount of oatmeal.
- Store the finished oat cream in a glass bottle in the refrigerator. Oat cream stays good for about 10-14 days.