Oat Milk Recipes: 5 Sweet Dessert Recipes with Oatbedient

Before I started living on my own, cooking was neither a worry nor a problem for me. My mom cooked for me, or we’d just get takeout. Now I like my takeout just as much as anyone else does. It’s quick, easy, and the best part is, you don’t have to make it yourself and deal with the dishwashing or the countertop cleaning afterwards. But nothing, and I mean absolutely NOTHING can hold a candle to my mom’s cooking. 

Photo by Andrea Piacquadio on Pexels

So you can imagine how much I miss my mom’s cooking now that I’ve entered adulthood and moved out of my parent’s house. While getting takeout is always a tempting choice, I’ve found from the experience of nearly going broke that it is not very economical. So I started to cook my own food, and safe to say, I’ve become a master chef. Okay, I may not be as good at cooking as my mom, or Gordon Ramsay, or Salt Bae, but I’ve come a long way from making microwaved ramen and peanut butter & jam sandwiches. 

In the interest of honoring my mom’s amazing homemade meals and not going broke every month because I’m spending all my green on takeout, I looked into cooking different recipes and trying out new combinations that helped me to eat healthier while still making food that wasn’t bland or boring. That was when I discovered how amazing oat milk is for cooking with.

Photo by Elina Fairytale on Pexels

Now there’s a lot of stuff you need to consider before you cook with oat milk. You need to find a brand that works for you, and I have been lucky enough to find my all-time favorite go to oat milk that I’ve used not just for cooking, but for drinking, protein shakes, cereal, and even more. That brand is Oatbedient. For cooking, I use their Oat Milk Barista. 

This oat milk has by far the best taste, texture, and it works on a lot of levels for cooking because I’ve found through trying and experimenting that Oatbedient’s Oat Milk Barista can be used for both sweet & savory recipes. But today, I’m going to be sharing with you, five of my favorite sweet oat milk recipes.

1. French Toast

Photo by Ivan Dražić on Pexels

I’m someone who prefers sweet foods to savory foods. I like my entrees, but I like my desserts even more, especially if there’s chocolate involved. Now this french toast recipe doesn’t have any chocolate (but you could add some if you like), but it’s still one of my go-to recipes for breakfast because it’s quick, and it tastes amazing.

Ingredients

• 1 cup Oatbedient Oat Milk Barista
• 3 eggs 
• 2 tbsp sugar
• ¼ tsp salt
• Around 4-6 slices of toast. I like to use white bread. 
• 1 tsp ground cinnamon (optional)
• 3 shakes of cinnamon
• 2 tbsp butter, or even sunflower oil to grease your frying pan.
• Maple syrup

Instructions

1. Take a mixing bowl and whisk your Oatbedient Oat Milk Barista, eggs, sugar, and salt together. 
2. Soak your bread in the oat milk mixture 2 slices at a time for around 2 minutes each time. 
3. Heat the butter or oil in a frying pan.
4. Fry your soaked toast for about 3 to 4 minutes on each side, or until your toast turns golden brown.
5. Repeat for each slice with a new coating of butter or oil each time to prevent your toast from burning.
6. Sprinkle the cinnamon on the freshly fried french toast, and serve warm with the maple syrup on top. 

If you want to switch things up with the toppings, please do so. I’ve tried this with nutella, chocolate syrup, and even plain with some fresh fruit on the side and this recipe makes the best french toast each time. 

2. Pancakes

Photo by Ash on Pexels

When I don’t have toast but I do manage to find some flour in my pantry, this is one of my go-to breakfast recipes. I don’t think it beats my oat milk french toast, but Oatbedient’s Oat Milk Barista still does make this pancake recipe really, really good. 

This recipe makes pancakes for one person, so if you have guests over or if you’re not just making them for yourself, you can double or triple the amounts below.

Ingredients

• ¼ cup Oatbedient Oat Milk Barista
• ¼ cup flour
• ½ tsp baking powder
• A pinch of salt
• 1 large egg
• 1 tsp butter or vegetable oil
• Maple syrup

Instructions

1. Separate the egg, putting the white and yolk in separate bowls. Mix the egg yolk with the flour, baking powder and Oatbedient Oat Milk Barista to make a smooth paste.
2. Beat the egg white with a pinch of salt until it becomes fluffy and holds its shape. This is done best with an electric mixer but if you have the arm strength for it, you can go ahead and beat with a hand whisk.
3. Gently fold the egg whites into the yolk-flour-milk mixture. Be super careful not to knock any of the air out. This’ll give you really fluffy pancakes.
4. Heat the butter or oil on a frying pain. Pour a third of the batter into the pan and cook on each side for about 1 or 2 minutes, or until golden brown. 
5. Repeat with the leftover mixture. This yields 3 or 4 medium sized pancakes for me every time. 
6. Stack the pancakes and drizzle some maple syrup onto them while they’re warm and enjoy!

Like my french toast recipe, you can totally customize this recipe with any toppings of your choice. The ones I’ve tried are nutella, jam, honey, maple syrup, chocolate syrup, and heavy cream. They’re all good, but my top favorite toppings are nutella and maple syrup.

3. Hot Chocolate 

Photo by Isaiah Quindo on Pexels

This is one of my favorite things to drink of all time. I’ve had hot chocolate with dairy milk and almond milk before, but neither of those have compared to hot chocolate made with oat milk. I don’t like the aftertaste my hot chocolate has when I make it with dairy milk, so I’ve given up on using that a long time ago. Plus for me, almond milk is a bit too thin and watery to make a decent cup of hot chocolate. So Oatbedient’s Oat Milk Barista is the winner for hot chocolate. This recipe is something I seriously cherish so I really hope you’ll try it out. 

Ingredients

• 2 tbsp or 30g unsweetened cocoa powder
• 1 or 2 tbsp of sugar (this is up to you; if you like it sweeter, you can add more)
• A pinch of salt
• 1 cup Oatbedient Oat Milk Barista
• ¼ tsp vanilla extract (*optional)
• Mini marshmallows (*also optional)

Instructions

1. Whisk together two tablespoons of Oatbedient’s Oat Milk Barista, the cocoa powder, sugar, and salt in a small saucepan over medium-low heat until the sugar and cocoa powder dissolves.
2. Gently whisk in the remaining oat milk for a minute or two until all the milk is hot, and the cocoa has been fully incorporated. 
3. Stir in the vanilla extract if you’re using some, and pour into a mug. 
4. Top off with some mini marshmallows and enjoy!

I love this recipe. It’s perfect for any time of the day, but when it’s cold or rainy, this hot chocolate hits different. I try to never make it without the mini marshmallows because they look really cute, but they also add to how amazing this hot chocolate tastes. This recipe is something I seriously cherish so I really hope you’ll try it out. 

Feeling a little bit more adventurous with flavours? Try this Pumpkin Spiced Oat Latte recipe!

4. Chocolate Pudding

This recipe takes me like 15 minutes to make, so it’s really good for when you’re craving something sweet but don’t really want to make a big mess or spend too much time. But it does make around 4 to 6 servings so you can keep leftovers in the fridge covered with some plastic wrap to have later.

Ingredients

• 2 cups of Oatbedient Oat Milk Barista
• ¼  cup or 40 grams of sugar
• ⅓ cup or 30 grams unsweetened cocoa powder
• 2 tbsp cornstarch
• A pinch of salt
• 115 grams of chocolate; it can be bittersweet or any name brand chocolate bar
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, stir the sugar, cocoa powder, cornstarch, and salt. Slowly stir in the Oatbedient Oat Milk Barista and keep stirring until everything comes together.
2. Make sure to stir the mixture continuously over medium-low heat, and make sure to apply some pressure on the bottom & sides of the saucepan to make sure nothing sticks.
3. Keep this up until the mixture thickens & bubbles. 
4. You’ll know when it’s ready when the mixture takes the consistency of pudding, and when it coats the back of a spoon or the mixing spatula. For me, this takes between 5 to 10 minutes.
5. Add the chocolate and stir vigorously until the pudding becomes thick and smooth. This shouldn’t take any longer than thirty seconds to a minute.
6. Remove the pan from the heat and stir the vanilla extract into the pudding. 
7. You can spoon the pudding into one big bowl, individual little bowls or cups, or even into ramekins. 
8. This can be served immediately, or you can wait until it cools completely as well. The pudding becomes thicker as it cools. 

This dessert is really good for when you have people over for dinner as well. It’s quick, so if you’re making something complicated for dinner, you can just whip this up and trust me, you will get a lot of compliments because this tastes amazing.

Craving for more chocolate? Here's a Chocolate Strawberry Oat Milkshake recipe!

5. Rolled Oats Cake

Photo by The Cooking Foodie

Here’s a fun fact for you, oat milk is the best alternative to dairy milk in baking according to none other than well-known baking extraordinaire Martha Stewart. Her cake mixes were actually one of the first things I ever mixed and baked, and they’ve always turned out amazing, so if she has something to say about baking, I’m willing to listen. On that note, if you’re making a box mix of cake and the ingredients call for dairy milk, feel free to substitute in some of Oatbedient’s Oat Milk Barista, and I guarantee you will get a delicious cake out of it. 

But right now, we’re not talking about box mix cakes. Keep reading on and I’ll give you an amazing cake from rolled oats that comes together in no time.

Ingredients

Dry Ingredients

• 3 cups rolled oats
• ¼ tsp salt
• 1 tsp cinnamon
• 1 tsp baking powder
• 50g raisins
• 50g cashew nuts

Wet Ingredients

• 1 ⅓ cup Oatbedient Oat Milk Barista
• ¾ cup honey
• 2 eggs
• 3 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions

1. Mix the dry ingredients together in a big bowl and set aside.
2. Now mix the wet ingredients in a separate bowl, whisking the eggs well until everything has been incorporated. 
3. Combine dry and wet ingredients into a big bowl and let sit for 20 minutes. 
4. Preheat your oven to 375 F or 180 C.
5. Grease the bottom and the sides of a 9 inch baking pan, it can be circular or square shaped. If you have some parchment paper, you can stick it to the greased pan and grease the parchment paper as well. 
6. Pour the oat cake batter into the pan and smoothen the top with a spoon or a spatula. Garnish with some raisins on top if you like.
7. Bake at 375 F or 180 C for around 35 to 40 minutes, until a skewer inserted into the middle comes out clean. 
8. When the cake is done baking, take it out of the oven and release from the pan.
9. Let cool and enjoy!

I first started trying this recipe out when I was trying to lose some weight. I used to make this instead of my weekend brownies, and while they’re not as good as brownies, this still beats any plain cake recipe I’ve tried because it tastes really good, and it’s super filling as well. Plus, this cake is good if you’re trying to do better with eating processed sugar, because the recipe substitutes honey for sugar. 

So there you have it. Five easy, delicious, and versatile recipes you can make with Oatbedient’s Oat Milk Barista. I have some really good savory recipes to make with Oatbedient’s oat milk as well, so make sure to check in for those soon.