Two easy recipes to make the best vegan waffles. Take your pick of a recipe with aquafaba to replace the eggs in a traditional waffle recipe or a recipe that has no aquafaba in it. Both result in delicious waffles that are crispy on the outside and soft on the inside.
For breakfast, I like varying what I eat. Sometimes when I have enough time I will make my vegan pancakes, if it has quick I just grab a few oat breakfast bars before work. However, my go-to breakfast is this easy homemade granola recipe with …
For breakfast, I usually eat my homemade granola with my oat milk but for those special days when I crave something more special, I always have some English breakfast muffins in my freezer. They defrost quickly and are yummy with so many different toppings depending on what I fancy. They are also amazing just toasted and with vegan butter.
I love the sourdough variety and love preparing these with my sourdough starter that I always keep in the fridge to make my sourdough bread. But don’t worry they will be just as tasty if you use yeast instead.
These English breakfast muffins do take some time to prepare and I tend to make them at the weekend and then freeze them. I only take out as many as I need so they last me a few weeks. They can easily be stored in the freezer for up to 2 months so it’s absolutely worth it in my eyes.
Ensure you have enough time to make these. I recommend to start in the evening to prepare the dough. It will have to rest for at least 8 hours so preparing it the evening before is perfect.
All you need for the first step is your sourdough starter and the vegan milk. Combine these in a bowl and stir to incorporate. Then cover your bowl with a clean tea towel and let it sit for at least 8 hours.
The next morning (or after at least 8 hours) add the remaining ingredients. Combine everything in your bowl. Now take the dough and place it on a lightly floured surface. Knead it for about 4 to 5 minutes.
The dough will be easy to handle and should not be sticky. Roll out the dough to about 3/4 inch. Next, you will cut out the muffins. You can use specific muffin cutters for this step or wing it and find something that will give you the size you are aiming for. That could be cookie cutters or in my case, I use a beer glass for this step and it works a really well. So happy to recommend this to you. If you found an alternative please let me know in the comments!
Transfer the muffins to a lightly baking paper or a plate which is dusted with cornmeal. Make sure both sides of the muffins get a light dusting of cornmeal. Leave the muffins to rest for about 45 minutes.
After the muffins have rested for about 45 minutes they are ready to cook! The exciting part! Cook in a pan on each side for about 6-8 min on medium heat or until lightly. They will grow in size slightly. I like to add a few at a time, about 4-5 depending on how many fit your pan.
Once they have achieved the right colour take them off the heat and let them cool down.
Enjoy your homemade English breakfast muffins!
Be creative with the toppings. I do love sweet things so I love to cover them with chocolate or jam. But they go well together with more savoury toppings of course so it is up to your imagination and taste buds how you enjoy them. I could imagine that this vegan cheese would work well or this wonderful spread.
Vegan English Breakfast Muffins
Made with sourdough discard. Tasty and easy to make. Easy to freeze.
Prep Time10 minutes
Cook Time16 minutes
Additional Time8 hours27 minutes
Total Time8 hours53 minutes
1/2 cup of sourdough starter or discard
2 3/4 cups of unbleached all-purpose flour
1 cup of nut or oat milk
1 tbsp sugar
1 tsp baking powder
3/4 tsp salt
cornmeal for dusting
Combine your starter with 2 cups of flour and milk in a bowl.
Stir to incorporate and cover the bowl with a clean tea towel. Let it sit for at least 8 hours.
Add the remaining ingredients. Combine everything.
Place dough on a lightly floured surface and knead for about 4-5 minutes.
Roll out dough to about 3/4 inch.
Cut out muffins ( I use a beer glass for this step and it works well!)
Transfer to a lightly baking paper or a plate which is dusted with cornmeal.
Allow resting for about 45 minutes.
Cook in a pan on each side for about 6-8 min on medium heat or until lightly.
If you enjoyed this English breakfast muffin recipe and want to find other recipes head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
I love making my own oat milk but struggled to find a good use for the leftover oat pulp. There are plenty of good ideas like making cookies or overnight oats but these were not right for me. I love oat bars though and adapted …
Vegan butter is now readily available in most supermarkets. However, I found it difficult to find any option without palm oil with is very important to us. After not finding anything in our local shops I decided to just try making it at home and …
After testing a few different milk alternatives I found that oak milk is perfect for me. It is versatile, I like the taste – even in coffee and it was easier to make at home than I had thought! Everything I needed I already had, so a few months ago I decided to make my own oat milk. Maybe it is time for you to give this a go as well and make your own oat milk at home.
Some people find it can get a bit slimy but personally I have not experienced that. It may happen if you cannot strain the oat milk properly so maybe try a different approach. I use a very fine mesh sieve which works great for me. I found it at my parents’ place and is from my grandparents so I was happy I could give it a new lease of life.
Now check that you have all things that you need to make oat milk. Don’t worry you don’t need a lot. You will need a blender, a sieve, a nut milk bag or simply a clean t-shirt, oats, water and if you wish a sweetener of your choice.
Why Oat Milk?
My favourite use is with my homemade granola. I always keep a jar of my granola for my weekday breakfast. It is packed with nuts and absolutely delicious. I really love oat milk for its versatility and it is an eco-conscious choice as it is more environmentally friendly than of course cows milk but also soy or almond milk. So if you are looking for tasty vegan milk that is also better for the environment than other milk, look no further!
Not only is it the eco-concious choice but also a good choice if you want to live a more frugal life. It is very affordable. I just buy a big pack of oats which comes in a cardboard box and it lasts me several weeks. I will not only make oat milk out of it but also use it for granola and in baking. It is great value for money!
I usually make my oat milk at the weekend but really it is such a quick process that I started making it during the week. If I notice that I run out of oat milk I just take 15 minutes in the evening and prepare a new batch.
So now that you have your oats, water and kitchen blender prepared, learn how to make the oat milk.
Learn How To Make Your Own Oat Milk
You will only need these few ingredients and the syrup is optional! I sometimes add syrup if I want sweeted oat milk but usully leave it out as I use my oat milk for a variety of recipes.
1 cup oats (rolled oats are best)
4 cups of water
Optional: Add syrup if you like it a bit sweeter
Now that you have all ingredients together add the water and oats to your kitchen blender. Blend on high for about 30 seconds to 45 seconds depending on the power of your blender.
Then grab your strainer, nut milk bag or clean t-shirt to strain the oat milk. I tend to use a fine strainer sieve and found this method to be the best. I also tried it with a coffee press but that was too messy for me and I stuck to the strainer. It takes a little bit longer but really only every takes me a few minutes and the result is worth it!
Recipe: Make Your Own Oat Milk
Yield: Approx. 1.2 L
Easy to make vegan milk which is great for baking or in coffee.
Prep Time2 minutes
Additional Time1 minute
Total Time3 minutes
1 cup oats (rolled oats are best)
4 cups of water
Optional: Add syrup if you like it a bit sweeter
Add the water and oats to your kitchen blender and blend on high for about 30 – 45 seconds.
Strain and ready! I use a small strainer sieve and it suits me perfectly but you can use a nut milk bag or clean t-shirt or towel.
Now that was really easy, wasn’t it? If you do have questions about the process you can always leave a comment in my blog and I’d love to help.
Oat Pulp Recipe Ideas
If you ask yourself what to make with the remaining oat pulp here is an idea: you could try making raw chocolate oat bars! They are easy to make and are a nice treat or even make a nice breakfast alternative. I also made chocolate brownies with it in the past.
I am very curious how you use the leftover oat pulp though, please feel free to share your recipes in the comments! I love trying new recipes. 🙂
Why Is Oat Milk Separating?
If you made oat milk for the first time you may wonder if it is normal that it is separating. Yes, that is absolutely normal and happens also with store-bought oat milk but you may not have seen it happen yet because of the packaging. This is easy to fix! You just shake it when you take it out of the fridge! This is how mine looks after it sat in the fridge for a while.
Oat milk generally keeps well for about seven days. If you want to learn how to store your oat milk, read about it here.
If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
Comment below if you have any questions on how to make your own oat milk at home with this recipe. I’m very happy tp help where I can and maybe soon you will make your own oat milk at home regularly. 🙂
Make your own bread I love knowing what goes in my bread and have been making my own bread for over a year now. Every time the bread turns our great and the crumb is perfect. And a bonus: the flat always smells delicious after …
This year is all about experimenting with vegan recipes for my favorite dishes so this vegan pancake recipe is top of my list! Why not try the below recipe for Shrove Tuesday this year on Tuesday, 25th of February? I make the oat milk myself …
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.