Ashleigh’s Oatmilk Granita
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Ashleigh’s Oatmilk Granita
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With Strawberry Sage Oat Whip and Dehydrated Matcha Yogurt. This recipe gives Chobani® Oatmilk the “granita” and “whipped cream” treatment, creating frozen yogurt in just a few hours while also whisking up peaks using the same oatmilk. At their peak, strawberries are paired with herbaceous sage. Matcha is subtly introduced providing unmistakable umami and a pleasant texture bomb, think “kakigōri.”
Ingredients
Using a blender, ground the oats to a powdery texture.
Mix oats with powdered sugar and oatmilk, continue blending to combine.
Strain the mixture and pour directly onto a parchment-lined half sheet tray.
Place sheet tray in the freezer uncovered for roughly 45 minutes to 1 hour, until the top has solidified a bit.
Use a fork to scrape the granita. Put the sheet tray back in the freezer and repeat it every hour for the next 3 hours.
In a blender, combine sage and strawberries until puréed.
Strain mixture using a fine mesh strainer.
Whip together oatmilk, sugar, and coconut oil.
Once whip is combined and forms soft peaks, slowly fold in strawberry purée until combined.
Combine yogurt and matcha.
Spread mixture on a parchment-lined sheet tray and dehydrate at 125°F for about 6-8 hours or overnight.
Once mixture is dehydrated, using hands, break yogurt to size for garnish.
Place a few spoonfuls of granita in a bowl, garnish with a generous helping of oat whip, and sprinkle with dehydrated matcha yogurt. Enjoy!
