PREP60 MinutesCOOKING0 Minutes
Kcal:192 Kj:895 Carb: 32.8 Protein: 6.3 Fat:4 Fibre: 6


  • 50 grams whole rolled oats
  • 250 mls hot water
  • 200 mls fresh cold water plus 50 mls extra
  • pinch salt


  • Place the oats into a bowl and cover with the boiling water. Leave to soak for 30-60 minutes
  • Pop the soaked oats into a fine sieve and rinse for a moment until running water. This removes excess oat 'gloop'.
  • Place the soaked oats into the jug of a high speed blender.
  • Add 200 mls fresh water and the salt.
  • Blend for 30 seconds until the oats are broken down fully. If you have a less powerful blender or food processor, this stage may take up to 3 minutes.
  • Place the sieve over the bowl again and pour in the oat mix. Let it drain for a few minutes until all the fluid has passed through.
  • If the cream is too thick, add a little extra water but not too much.
  • Pour into a lidded container and keep in the fridge for up to 3 days.