Oat Milk
Easy peasy DIY Oat Milk
Some points to note when making oat milk:
- Don’t over blend or soak the oats – it will become slimy!
- Use a fine-mesh strainer to strain the milk or even strain it twice – this removes extra starch that can also give it a slimy texture.
- Don’t heat it up – only use for cold recipes. Heating it up will thicken it like when you make oats porridge.
- Use rolled oats - steel cut oats are too unprocessed and make less creamy milk and instant oats are too processed and make your oat milk slimy.
- Seal your milk well in a container and keep in the fridge, and it should last about 5 days. If I has a funky smell, its gone bad!
You can make flavoured oat milk by adding a variety of things:
- 2 whole date, pitted: for sweetness
- 1 Tbsp (15 ml) maple syrup: for sweetness
- 1 tsp vanilla extract: for vanilla milk
- 1-2 teaspoon cocoa or cacao powder: for chocolate milk
Ingredients
- 1 x cup rolled oats
- 4 x cups water
- 2 x Medjool date, pitted (optional) , or 1 date and 1/2 teaspoon vanilla extract
- pinch of salt (optional)
Instructions
- If using dates or other ingredients to flavour your milk, add a quarter cup of your water and the date for example, and blend until the date (or other) is all broken down.
- Now add the rest of the water and the oats and blend on high for 20-30 seconds maximum - the oats should be broken down and you should have a creamy looking liquid.
- Pour your mixture through a fine-mesh strainer. You can do this once or twice.
- Use milk straight away, or store in the fridge in an airtight container.