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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Homemade Oat Milk
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- Level: Easy
- Total: 6 hr 10 min (includes soaking time)
- Active: 10 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 120
- Total Fat
- 1.5 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 75 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 2 grams
- Protein
- 4 grams
- Sugar
- 10 grams
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.
- Level: Easy
- Total: 6 hr 10 min (includes soaking time)
- Active: 10 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 120
- Total Fat
- 1.5 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 75 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 2 grams
- Protein
- 4 grams
- Sugar
- 10 grams
Ingredients
Directions
- 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.
