A warm, nutty oat drink that doesn’t require milk but still tastes creamy. The almonds are not only soaked but briefly roasted – this gives a deep, caramelised note that perfectly complements vanilla and maple syrup. Ideal for cold days or as a base for experimental variations with spices or spirits.
And here’s what you’ll need for the Vanilla-Almond Oat Drink
80 g oat flakes (fine or coarse)
1 litre water
50 g almonds (with skin)
1 vanilla pod or 1 tsp vanilla extract
30–40 ml maple syrup (to taste)
1 pinch sea salt
Key points
The trick is roasting the almonds: the heat breaks open the cell walls and releases oils that give the drink a smoky-nutty depth. For an extra-creamy texture, you can soak the almonds in warm water for 10 minutes after roasting – this makes them softer and easier to blend. Important: Do not boil the liquid, otherwise the oats will curdle and the drink will turn bitter.
Variations
- Spiced oat drink – Warm 1 cinnamon stick and 2 star anise with the liquid, then remove before serving. Pairs well with dark rum or Bourbon Whiskey (2 cl per serving).
- Cold Vanilla-Almond Shake – Let the mixture cool completely after blending, then blend with 100 ml oat or almond milk and 1 tbsp almond butter. Serve over ice.
Frequently asked questions
Can I replace the almonds with almond butter?
Yes, but the roasted aroma will be missing. Replace 50 g almonds with 2 tbsp almond butter and blend it directly with the oat flakes. The flavour will be milder and less complex.
Why does the drink sometimes curdle?
Oat flakes contain starch that coagulates at high temperatures. Always heat gently and do not boil. If it does happen: strain through a sieve or thin with a little plant-based milk.
Can the drink be prepared in advance?
Yes, it keeps in the fridge for 2–3 days. Reheat before serving or enjoy cold with ice. The consistency will thicken slightly – simply dilute with water or milk.
