Pre-soak the oats for a few hours (7 is actually best, but even 2 helps) to remove the phytic acid and enzyme inhibiters found on all grains. Removing them allows your body to process more nutrients and improves digestion.
When you are ready to make the oat milk, RINSE these oats thoroughly to full remove the enzymes.
Blend the water, oats, maple syrup, vanilla and salt until creamy.
Pour the mixture through a strainer, capturing the liquid as your new oat milk! Jar it and refrigerate it until ready to drink or use in this popsicle recipe. Use the nutrient-rich pulp in smoothies or other recipes within a day or so; keep refrigerated.
Make the Popsicles
Combine all ingredients in blender, blend smooth, pour into mold leaving about ½ at the top for the oatmeal topping.
Put the popsicles in the freezer for 30 minutes, and while you wait, stir together the salted oat topping until it is mixed and sticky.l
Then insert sticks into the popsicles and push salted oatmeal topping onto the top, about ½ inches thick. You can also sprinkle with flaked salt and cacao nibs sparingly on top of the oatmeal. Freeze pops 4 hours or overnight.
Remove Popsicles
To remove, dip mold in a pot of hot water and tug until they slide out. It’s quite a process, trying to keep the frozen oatmeal topping intact.
Once they are out, wrap in parchment and refreeze, or eat!