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.
Ingredients:
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
Method:
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.
What a delicious idea! I love the cream by oatly – I use it on pasta!
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?
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 🙂
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.
I love clementines! The owners are very friendly and certainly know what they are doing! do you live in norfolk??
No, we went to West Runton a couple of months ago for a weekend break. I love the North Norfolk coast, it’s beautiful and calm, and the people are so friendly.
Did you go to hillside animal sanctuary at all?? I work there 🙂
No I didn’t, I’ll have to drop by next time we’re in the area.
Well come back sometime and we can meet up and have coffee and cake and speak of blogging and veggies and other such things, hillside is worth a visit. Its great to go and see such a large organisation thats so proactive, and well, hug a cow at the same time… We also have rescued emus now….
Looks interesting!
I’m going to try this but I don’t think they sell oatly milk where I live. Any suggestions for a substitution?
you could use any vegan milk, though i would recomend a light unsweeted one such as a different oat milk or unsweetened almond. hope it works out 🙂
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!
Love this idea— and I’ve been trying to think of new ways to eat more oats!