Clotted oat cream

Lately I’ve been experimenting with oatly oat milk, here ive made a super thick creamy clotted cream substitute, suitable for filling a sponge cake, topping scones or, well, spooning on top of anything for a bit of indulgence. You can make this without soaking the oats overnight, but its just that bit more creamy and smooth if you take the time to soak them. If your wondering how I made such beautiful scones, I didin’t, I brought them from a local cafe on my way home from work. The cafe is called Clementine’s, stop by if your ever in West Runton, they do an amazing vegan breakfast.
vegan oat clotted cream

1/2 cup rolled oats
1 cup oatly oat milk
2 tbsp maple syrup
2 tsp ground golden flax seed
6 tbsp melted refined coconut oil

Soak the oats in the oat milk overnight, then in the morning blend in a food processor with the maple syrup and the golden flax. With the food processor running slowly add the melted coconut oil, process until combined. Chill in the fridge until thickened. Stir the cream through before dolloping on scones and topping with some homemade jam.

14 thoughts on “Clotted oat cream

  1. I am yet to try flax seed based vegan “merengues” and co. I read a lot about their ‘stabilising’ properties. Looks really good in your recipe. Do you think other plant milks would work as well?

  2. I LOVE the look of your oat cream!! Aaand is the fist time I find an easy and not-a-hundred-weird-ingredients recipe to make vegan cream!! Congrats on your recipe, I will try it as soon as I can 🙂

  3. What a brilliant idea. My husband was just joking today that a vegan cream tea would consist of a black tea and a dollop of jam. I look forward to proving him wrong. BTW, I’ve been to Clementine’s, it was lovely and great for veggies.

  4. I wish I stopped by Clementines when I was in the area a couple of weeks ago. I’ve been doing a UK road trip but it’s sadly just come to an end. Heading back to Australia in a week’s time! This is a fantastic recipe. I mostly make cashew creams when I need something thick and creamy for pasta or as a ‘sour cream’ for Mexican. Never thought of making an oat cream but I will definitely try this out (I’m not strictly vegan but do eat a lot of plant-based food, particularly as two of my besties are vegan). Thanks for the recipe Alexander!

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