Similar to apple butter, but with acorn squash. My relatives claim that it tastes exactly like pumpkin pie filling. In the freezer, it keeps for six months or roughly two months.
| Prep Time: | 5 mins |
| Additional Time: | 40 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 cups |
Ingredients
- 1 cup quick-cooking oats
- water to cover
- 3 cups water
- 2 small dates, pitted
Instructions
- Soak oats in enough cool water to cover them. Cover and set aside for 30 minutes.
- Drain the oats using a mesh colander. Combine oats, 3 cups water, and dates in a large bowl. Allow to sit undisturbed until skin on the dates softens, 10 to 15 minutes.
- Transfer oat mixture to a blender. Pulse the mixture a few times and then leave on medium-high speed until completely smooth, about 1 minute. Drain oat milk through a nut bag or cheesecloth to remove all solids. Serve cold or warm.
- This can be used for cooking or baking. However, omit the dates if preparing a savory dish.
- If using rolled oats, the initial soaking time in step 1 should be overnight. Discard the water and follow the instructions from step 2 onwards.
Reviews
Delightfully simple! My batch yielded a whole quart!
Easy good substitute for milk.