Oat Milk

Name: Oat Milk
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 cups
Ingredients: 1 cup rolled oats; 1 teaspoon maple syrup, honey, finely chopped date, or other sweetener (optional); 1 teaspoon ground spice, like cardamom, cinnamon, or turmeric (optional)

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 cups

Like other plant-based milks, oat milk exploded onto the market in recent years. Suddenly, there are so many different brands on the shelves, it’s overwhelming. What is also overwhelming is looking at the ingredients lists and seeing all of these additives that you can’t pronounce. The beauty of homemade plant-based milks is that you can keep them clean and simple. Oats are a very versatile and inexpensive staple I pretty much always have stocked in my pantry.

Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 cups

Ingredients

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1 cup rolled oats

1 teaspoon maple syrup, honey, finely chopped date, or other sweetener (optional)

1 teaspoon ground spice, like cardamom, cinnamon, or turmeric (optional)

Directions

Special equipment:

a high-speed blender; a cheesecloth, nut milk bag or fine-mesh sieve

Put the rolled oats, sweetener if using, and ground spice if using in a high-speed blender, add 4 cups water, and blend for 30 to 45 seconds. The trick with oat milk is to not overblend it because it may develop a slimy texture. Strain the milk through either cheesecloth or a nut milk bag. A fine-mesh strainer also works; it will still let bits through, but if you strain the oat milk twice, you should end up with a relatively smooth result. Decant it into an airtight container (I usually use an upcycled jar with a lid), and store in the refrigerator for up to 5 days.