Homemade Oat Milk
Oat milk is both inexpensive and incredibly easy to make it home, and its foaming properties and pleasing taste make it a satisfying dairy-free alternative to your morning coffee routine.
Equipment
- 1 Medium Bowl
- 1 Blender High-speed blender recommended for optimal pulverization
- 1 Fine-Mesh Strainer Alternatively, a nut milk bag or cheesecloth
- 1 Airtight Container For storage
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 cup old-fashioned or steel-cut oats rinsed
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- Kosher salt
Instructions
- Combine the oats with enough water to cover in a medium bowl. Soak the oats, refrigerated, to soften, at least 6 hours and up to overnight.
- Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.) Whisk in the maple syrup, vanilla and 1/4 teaspoon salt. Store the oat milk in an airtight container in the refrigerator for up to 5 days.
Notes
1. The key to non-slimy oat milk is a thorough rinse of the oats both before and after soaking. This removes excess starch. Soaking time is crucial for softening the oats and improving blend consistency. Cold water during blending also helps minimize sliminess.2. For the smoothest consistency, a nut milk bag is superior to a fine-mesh strainer, as it effectively captures finer particles. If using cheesecloth, layer it several times.3. Adjust sweetness and flavor to personal preference. A pinch more salt can enhance the overall taste. Consider adding a date or two during blending for natural sweetness, or a touch of cinnamon.4. Don't discard the oat pulp! It can be repurposed in smoothies, baked goods like muffins or quick breads, or even as a thickener for soups.