A cup of oat milk a day will keep the doctor away.

I'm a true meat-eater and milk-drinker, there's no question about it. There's just the tiny detail that I like to experiment, giving daily food a little twist. I have previously made cashew and almond milk and had inspiration to prepare oat milk after noticing oat milk ice cream while I was in Finland last year during a training camp. I really would have wanted to try it, but honestly - I wouldn't have been able to eat a whole litre of it!

Browsing through the web, I've discovered oat milk is good for one in innumerable ways. It can be useful when you've caught cold, have bronchitis or just feel powerless after a stressful day. For treatment it should be drunk several times a day during a longer period. And what if you aren't able to sleep? In case of sleeplessness and when you've caught cold, drinking a cup of warm oat milk with honey before going to bed should help. The difference between dairy milk and oat milk is also that oat milk is lactose and cholesterol free and is high in fiber. Don't you feel like drinking it already? Oat milk is also a source of vitamin E. So how's it done?


Oat milk
(makes about 7-8 dl)

2 dl oat flakes
3 dl+7 dl water (at least)
1 1/2 tbsp honey

1. Soak the oat flakes overnight with 3 dl of water.
2. Blend the oat flake mixture until smooth and then blend all the ingredients together until smooth liquid forms.
3. Strain it through a fine cheesecloth (which I couldn't find, but used a soft cotton cloth instead)
3. Store the oat milk in the fridge, keeps for some days

I gave you the healthy point of view.
But there's also the tasty point of view.

Oat milk can be a substitution to cow's milk in all kinds of dishes. It gives them an interesting accent. To be honest, I'd rather use it for cooking (in porridges, ice creams, smoothies...) than drinking it by itself, I prefer drinking nut milk and I do drink cow's milk, as you can probably remember. But the taste of oat milk is great for some dishes.
Buying oat milk from a store? I'll leave that to people who have a money tree growing in the backyard. Too bad I've only got flowers and parsley.

And for breakfast? I'm craving oat flake scone.

Well, summer mornings cannot be escaped, so I'm returning to them once again. With the intention of throwing all bread out of the kitchen cupboard to eat scones every day. With some quality butter and slices of tomato or cucumber or cheese or lettuce... every day. I've fallen in love with this recipe, that uses my A-list ingredients curd cheese, oat flakes and barley flour. Fortunately there's a morning every day.

This recipe does allow variations. If you haven't got curd cheese, you might as well use thick sour cream or sour milk. Feel free to add herbs or spices - for example caraway seems like a good option.

Oat flake scone

200 g curd cheese
1 1/2 tbsp oil
1 1/2 dl oat flakes
1/2 dl barley flour
1/3 tsp salt
1 garlic clove, smashed
1/4 tsp soda

1. Mix together all the ingredients.
2. Spread the dough onto a baking tray that is greased or covered with parchment paper (better option) and form it so that it's about 1 1/2 cm thick.
3. Bake at 220C for about 30 minutes.
4. Serve warm.



The outside of the scone is crispy and golden brown, the inside is soft - the favour of curd cheese. One garlic clove gives quite much taste, but if you want it really garlicky, you may add another. The scone has the flavour of roasted oat flakes, barley flour gives an additional earthly flavour, again. Just get some good butter and it's actually all you need to enjoy the scone, but a ripe tomato or two are a healthy and welcomed bonus!

So is riding roller-blades instead of a bus, as I discovered yesternight.