The Oat Milk Cookbook is a perfect jumpstart into the fascinating world of oat milk: from the coffeehouse to the making of savory filling dinners, Kim Lutz walks you through how to master the use of oat milk in your kitchen. I will also be sharing her recipe on how to make Whole-Grain Oat Milk Bread so you can have a taste of how easy and delicious it is to cook with oat milk.
Oat milk is taking over the non dairy milk shelves at the grocery store and for a good reason: not only is this milk delicious, but also very versatile in a whole food plant based kitchen. Its ideal texture and flavor profile for usage in vegan baking and smoothies makes it even more valuable.
Oat milk is also amazing when looking for nut free options. Now that we have our oldest in pre-school, my head was spinning around when I realized it was a total nut-free school. It is astonishing how omnipresent nuts can be in most meals when cutting down on meat and dairy!
But, as I was grabbing a box of oat milk for the first time at the store, I started to wonder: Can I use oat milk just the same as all the other non dairy milks we are accustomed to? Is oat milk as healthy compared to the other nut milks? Can I make my own oat milk right in my kitchen with simple equipment?
Well, THE OAT MILK COOKBOOK by Kim Lutz answered all of these questions! And that's why I wanted to share how much I love this cookbook with all of you. Hopefully it will inspire you to jump into the oat milk exciting and growing trend!
If you are here to make the Whole-grain Oat Milk bread from Kim Lutz, feel free to scroll down to the recipe!
About The Oat Milk Cookbook
- The book contains more than 100 easy to make recipes
- All the recipes in the book are completely VEGAN
- Lots of the recipes can accommodate many different types of dietary restrictions: oats are naturally nut-free + gluten-free and oat milk is a great alternative to regular dairy milk for anyone with a lactose intolerance.
Carefully evaluate all the ingredients of each recipes to make sure it suits your diet and look for a 100% gluten-free milk if necessary.
- Written by Kim Lutz: She is the author of several cookbooks, including Welcoming Kitchen, Super Seeds and Ancient grains, as well as a collaborator to the Gluten-free & more magazine. She also has a website where she shares her allergy-free, gluten-free and vegan recipes (www.welcomingkitchen.com).
What you can find in The oat milk cookbook
The cookbook shares important basics on how to make your own oat milk, oat milk yogurt and even non dairy cheeses.
I also felt in love with her oat milk coffeehouse section where a large array of lattes, frozen drinks and even Holiday related beverages are featured with easy instructions on how to reproduce them in your own kitchen.
And what goes great with homemade delicious lattes: baked goods! If you have a sweet tooth, then The Oat Milk Cookbook is a must. You can leave dairy and eggs behind and choose from plenty of easy to make cakes, muffins and donuts to sooth your cravings.
Oat milk isn't just for sweet treats. This cookbook will convince you of this with its exhaustive list of savory meals from quick breakfasts and soups followed by mouthwatering lunches, dinners and savory dips.
A few of the recipes from the cookbook that caught my attention:
- Smoky Vegan Cheese
- Caramel Latte
- Blueberry Loaf Cake
- Caramelized Onion and Spinach Tart
- Mediterranean Stew with Creamy Polenta
- Roasted Garlic Tomato Soup
- Mini Strawberry Shortcakes
- Ganache Truffles
Featured recipe from the cookbook: Whole-Grain Oat Milk Bread.
You will only need 4 simple ingredients to make this bread!
- Oat milk (I used Oatly)
- Active dry yeast
- White whole-wheat flour
- Oat flour
How to make Whole-Grain Oat Milk Bread
Making your own bread might be a daunting kitchen exploit, but I assure you that this bread is extra easy to make, even for beginners! And it will make your own kitchen smell like a bakery.
Make this homemade bread at home following only a few easy steps:
- Mix the ingredients together in a bowl until well combined.
- Then, keep the bowl covered with a clean dishcloth and let it sit in a warm area in your kitchen for 2 hours. This will allow the dough to rise.
- When done, shape the dough into a football and place it in a loaf pan. Then, make 3 superficial cuts on the surface of the dough with a serrated knife and cook in the oven for about 40 minutes.
A few tips from my own kitchen:
- I keep my oat milk in the fridge, so before adding it to the bowl, I warmed the milk just a little to reach a lukewarm temperature.
- I worked the dough (kneading) for a minute or two before the 2 hours resting time to make sure all the ingredients were well combined together and help activate the yeast. My bread ended up slightly fluffier when doing so.
We loved this bread so much! I made the loaf a few times as I was preparing this blog post and it feels like that's all our 2 and 4 year old ate for 2 days in a row, they were so obsessed with it!
Just like this easy buckwheat bread, it makes for a dense and filling bread, which we actually prefer in our house. We ate it as a tasty side with a simple savory bean soup as well as for breakfast topped with a quick strawberry and chia seeds jam. These both sweet and savory meals were great success! Will definitively be making this bread again.
Great pairing for this Whole-Grain Oat Milk Bread
More oat milk recipes to try
- Oat milk vanilla matcha latte
- Oat milk chocolate pudding
- Oat milk hot chocolate
- Oat milk smoothie
- Oat milk Alfredo pasta sauce
I hope you will love this Oat milk bread as much as we do! If you try it, please leave a comment below and rate the recipe to let us know how it was.
Whole-Grain Oat Milk Bread
- 1 cup oat milk
- ¾ cup water
- 1 ½ tsp salt
- 1 ¾ tsp active dry yeast
- 2 ½ cups white whole-wheat flour
- ¾ cup oat flour
- In a large bowl, combine the oat milk, water, salt and yeast.
- Mix in the flours and stir until all the ingredients are thoroughly combined.
- Lightly cover the bowl with a clean dishcloth. Place the bowl on a kitchen counter where it's warm, and let the dough rise for 2 hours. The dough should double in size.
- Preheat the oven to 425°F. Spray or oil a standard (9 x 5 x 2 ½-inch) loaf pan.
- Sprinkle a little flour over the surface of the dough to keep it from sticking to your hands.
- Shape the dough into a football-shaped oval.
- Place the dough in the prepared loaf pan. With a serrated knife, slice the top of the bread on the diagonal two or three times.
- Bake the bread for 35 to 40 minutes, or until the loaf sounds hollow when you tap the bottom.
- Let the loaf cool completely on a cooling rack before slicing it.