Homemade Oat Milk
I admit that I’m a little late to the make-your-own-oat-milk party, so for the twelve people who don’t know this yet: oat milk is crazy easy to make. Not only is it far cheaper than store-bought, but you also avoid one more container in the trash/recycling bin, and it tastes so much better. You need oats, water, a sweetener (I use a date, but some people like sugar or maple syrup), vanilla and a bit of salt.
Unlike 99% of the other blogs out there, I’m not going to bombard you with twenty-two photos of how to make oat milk. You get one photo: the one of the milk straining in my favorite fine mesh strainer.
| Servings |
cups
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Ingredients
- 1 cup of oats preferably organic, old fashioned rolled oats
- 5 cups of water
- 1 medium date chopped into small bits or a tablespoon of maple syrup it really depends on how sweet you like your milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Ingredients
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Instructions
- In a blender combine all of the ingredients. Blend on high for 45-60 seconds. I use a Blendtec, which is like a Vitamix, so it might go faster than a standard blender, so keep an eye on your blending. If you overblend, it might get a bit slimy.
- Strain through a fine mesh strainer into a large bowl and then pour into a container to keep in the fridge.
- Don’t try to squish every last ounce of the milk out of the pulp. Just call it a loss and find a way to repurpose if you are feeling that guilty. Some ideas – stir into your next batch of oatmeal or oatmeal cookies.
Recipe Notes
Warning – it will separate as it sits in the fridge, so just give it a good shake before you pour. Also, it’s not going to last more than four days before it will go sour, so drink up!
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