I'm very excited about making my own oat milk. I have seen recipes for plant based milks all over the vegan blog world. I used to make my own almond milk, but that's expensive and a bit of trouble. Cashew milk is easy but too rich for some uses. I went back to store bought almond milk - convenient, but expensive and includes ingredients I would prefer to avoid. Oat milk is now my favorite. I now understand why so many vegans rave about it. It's cheap. It's fast - 5 minutes. It uses ingredients I keep on hand.
Inspiration Source: The Conscientious Eater
First -
Pour the oats, water and any optional ingredients into your blender and blend on high until smooth.- 1 cup old-fashioned rolled oats
- 3 cups filtered water
Strain the oat milk by pouring it through a nut milk bag (or cheese cloth) into a pitcher or bowl. Use your hands to squeeze the milk out of your nut milk bag. Once no more milk is coming out, you can discard the oat pulp.
*If you have a high speed blender and want your oat milk to remain thick, you can drink it without straining it.
Options -
*If you are flavoring your milk, first make and strain your milk using only the oats and water. After you've strained your milk, then pour the oat milk back into your blender and blend in your liquid sweetener.- 2 teaspoons vanilla extract
- 4 Medjool dates or 1-2 tablespoons liquid sweetener of choice
More Options -
- Chocolate nibs
Storing
Refrigerate your oat milk until chilled. This recipe amount fits perfectly in a quart-sized mason jar!Store your oat milk in the refrigerator for 2-3 days.
Shake thoroughly before using.
*This milk CANNOT be heated up, unless you want a thick, gelatinous mess:)