Kitchen Craft Episode 12: Oat milk & smoothie bowls

For the oat milk:

• 1 cup regular rolled oats
• 1 litre water
• A pinch of salt

For the smoothie bowl:

• 1 large banana or 2 small bananas, peeled and roughly chunked before being frozen
• Remaining pulp from oat milk
• ¼ t ground nutmeg

For the topping, the ingredients below to taste:

• Strawberries, fanned or thinly sliced
• Toasted pecans or walnuts (any nut will do)
• Blueberries, halved
• Thinly sliced bananas
• Toasted pumpkin seeds
• Toasted coconut flakes
• 70% dark chocolate, finely grated

For the milk:

1. Add the oats to a blender along with the water and a pinch of salt. Begin blending slowly before blending at full speed for a minute. Strain the mixture, reserving the milk*, and keep the remaining pulp to add to the smoothie later.
2. *The oat milk can be stored in a jar or beaker with a tight-fitting lid in the fridge, and will last for just over a week.

For the smoothie bowl:

1. Add the frozen banana to the blender along with ¾ cup of the oat milk and the remaining pulp from the oats. Add the nutmeg and blend to form a thick smoothie.
2. Pour into serving bowls and begin to layer the toppings. Add the strawberries, nuts, blueberries, thinly sliced banana, seeds, toasted coconut and finally the finely grated chocolate before serving.

1. The freezer is your friend – frozen bananas, berries, avos and mangos help lend your smoothie its soft-serve like consistency. Save time by prepping enough fruit to see you through the week, keeping it in tubs in the freezer.
2. Adjust the thickness of the smoothie with a dash of coconut water, cold-pressed fruit or vegetable juice, milk or a milk alternative such as coconut or oat milk.
3. Use sweeteners such as raw honey, pure maple syrup, dried fruit and soft dates. Go easy, though!
4. It’s all about presentation. Parallel stripes, concentric circles, haphazard scatters – artfully arranged toppings make the smoothie bowl.

Curious about alternative milks?

SHOP DAIRY ALTERNATIVES