Chocolate Oat Milk Food

CHOCOLATE OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
• To prepare Filling: In a heavy pot, melt 2 tablespoons of the butter and chocolate chips. Add the evaporated milk and 1/4 cup of the white sugar. Bring to a rolling boil, stirring constantly. Remove from heat. Stir in nuts and cool.
• To prepare cookie base: Cream 1 1/2 cups of the butter and the brown sugar together. Add the vanilla and the egg, and beat until light and fluffy.
• Add the flour, baking soda, and 1 3/4 cups of the oats and blend well.
• Press 2/3 of this mixture into the bottom of the greased pan. Spread the cooled filling on top of the cookie crust.
• Mix the remaining 1/4 cup of oats with the remainder of the cookie base, and crumble over the filling. Bake for 25-30 minutes.

CHOCOLATE OVERNIGHT OATS

Steps:

• Add all ingredients to a mixing bowl. Stir thoroughly to combine, then divide into jars or cups.
• Refrigerate for at least 4 hours to overnight.
• Serve chill for a fast breakfast. Enjoy!
• Keeps well refrigerated for up to 5 days.

CHOCOLATE OAT BARS

Steps:

• In a large bowl, cream 1 cup butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, baking soda and 1/2 teaspoon salt; gradually add to creamed mixture and mix well. Set aside., In a large heavy saucepan over low heat, combine the condensed milk, chocolate chips and remaining butter and salt. Cook and stir until smooth. Add the nuts and remaining vanilla. Press 4 cups oat mixture into an ungreased 13x9-in. baking pan; spread with chocolate mixture. Sprinkle with remaining oat mixture., Bake at 350° for 30-35 minutes. Cool completely on a wire rack. Cut into bars.

CHOCOLATE OAT MILK

Steps:

• Puree the milk, oats, cocoa powder, vanilla and sweetener if using in a blender until completely smooth. The chocolate oat milk can be refrigerated for up to 3 days.

CHOCOLATE OAT MILK

Steps:

• Combine the oats with enough water to cover in a medium bowl. Refrigerate the oats to soften, at least 6 hours and up to overnight.
• Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.)
• Warm 1 cup of the oat milk in a microwave-safe container, about 2 minutes.
• Add the honey and cocoa powder to the hot milk and stir until all the lumps are gone.
• Add the vanilla, remaining cold oat milk and 1/4 teaspoon salt; stir to combine. Store the chocolate oat milk in an airtight container in the refrigerator for up to 5 days.