When I started making my own oat milk, I had to contend with the oat pulp that was leftover. Blending and straining the oats and water leaves a by-product that resembles a gloopy, porridgey lump in my sieve.
I was determined to use it all up – it seemed counter-intuitive to make oat milk for environmental reasons but throw away the pulp. As I’ve said before, waste is untapped potential; it is just something we haven’t found use for yet. So the job was to find some fun uses!
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After a bit of experimenting, I have five ways of turning this “waste” into delicious (and cheap) additions to your food-saving repertoire. Here they are in order of effort.
1. Smoothie filler
The simplest solution of all: just add a tablespoon to your smoothie.
My favourite is banana and strawberry, with some of the oat milk I’d just made and a dash of vanilla. But have an experiment! A great way of using the milk and the pulp at the same time.
2. Apple crumble topping
The top of the apple crumble is already grainy (or… crumbly) so this is a nice addition.
I mix in a pinch of sugar and cinammon into the pulp and spread it on top of my apple crumble, after it has been in the oven for 15 minutes already, as it doesn’t need a lot of cooking (the 10 remaining minutes is fine).
Find my recipe for vegan apple crumble here. It adds more fibre and protein to the dessert!
3. Pancakes
For the following recipes, you’ll need to weigh your oat pulp out. I then assume that it is half liquid and half oat. For example, if you are left with 160g of pulp, I would assume it is 80ml of liquid and 80g of oat.
Ingredients (makes 9 big pancakes)
Original recipe:
250g self-raising flour
4 tablespoons caster sugar
2 tsp baking powder
300ml oat milk
1/2 tsp vanilla extract
vegan butter for frying
Weigh your oat pulp, and split the weight equally between the flour and milk.
E.g. with 160g oat pulp
170g self-raising flour
4 tablespoons caster sugar
2 tsp baking powder
240ml milk
1/2 tsp vanilla extract
vegan butter for frying
Method
- Mix together the flour, sugar and baking powder in a bowl.
- Measure out the milk and whisk in the vanilla extract.
- Mix the milk into the dry ingredients. Add the oat pulp and combine everything.
- Melt the butter in a non-stick pan over moderate heat.
- Pour about two tablespoons worth of batter into one side of the pan.
- Do the same for the other side of the pan, or as many times as space allows.
- When bubbles appear on the surface of the mixture, flip the pancake over.
- Cook until golden brown. Flip over again if not yet cooked, and move to a plate.
- Continue until the batter runs out. Serve with your favourite toppings!
4. Fruit muffins
Ingredients
Original recipe
200ml oat milk
1 tsp apple cider vinegar
300g plain flour
2 tsp cinnamon
150g brown sugar
1 tsp bicarbonate of soda
2 tsp baking powder
2 tablespoons olive oil
80g raisins
Weigh your oat pulp, and split the weight equally between the flour and milk.
E.g. with 160g oat pulp
140ml oat milk
1 tsp apple cider vinegar
240g plain flour
1 tsp bicarbonate of soda
2 tsp baking powder
2 tablespoons olive oil
Vegan butter for greasing
Method
- Preheat the oven to gas 6 (200 degrees C)
- Stir the vinegar into the oat milk and leave aside for 10 mins.
- Combine the flour, brown sugar, bicarb, baking powder and cinnamon.
- Whisk the olive oil into the milk mixture.
- Mix the wet ingredients into the dry. Now add the oat pulp and combine fully.
- Add the raisins and stir until well distributed. Add a bit more milk if necessary.
- Grease a cupcake or muffin tin with vegan butter. Spoon the mixture in.
- Bake for 20-30 mins or until deep golden brown and crisp on top.
5. Bread rolls
Last but not least, my favourite way of using up oat pulp is to make it into wholemeal bread. Nutritious and delicious!
Ingredients
Original recipe
450g wholemeal flour
1 tablespoon salt
7g fast-action yeast
1 tsp sugar
300ml warm water
Weigh your oat pulp, and split the weight equally between the flour and water.
E.g. with 160g oat pulp
380g wholemeal flour
1 tablespoon salt
7g fast-action yeast
1 tsp sugar
240ml warm water
Method
- Mix together the flour, salt, yeast and sugar.
- Little by little, add the warm water and combine the mixture with your hands.
- Microwave the oat pulp for 20 seconds so it is warm too, and combine with the bread mixture.
- Knead the mixture briefly on a floured surface and divide into 8 rolls.
- Dust a baking tray with flour and place the rolls in rows, well-spaced out.
- Cover and leave to prove in a warm spot for an hour or until doubled in size.
- Preheat the oven to gas 6 (200 degrees C).
- Bake the rolls for 20-25 mins.
Hope these recipes were helpful in using up your oat pulp! What do you do with yours? If you have any other suggestions, I’d love to hear them.
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