Oat Milk Recipe
Author:Make homemade Oat Milk in minutes with just 2 ingredients. This easy oat milk is super quick, and very budget-friendly, and after years of perfecting my method, it is not slimy!
Ingredients
- 1 cup (90 grams) rolled or old fashioned oats , certified gluten-free if necessary.
- 4 cups (960 ml) cold water , from the fridge. Or as cold as you can get it from the tap with a handful of ice thrown into the blender (reduce the water a little to compensate for the ice).
Optional additions
- 1 to 2 tablespoons maple syrup
- ¼ teaspoon sea salt , optional. I don't recommend using table salt.
- 1 teaspoon vanilla extract , (optional)
INSTRUCTIONS
- Add the oats to blender.
- Cover with around 3 cups / 720 mls of the cold water then blend for a maximum of 30 seconds. It's important that the contents of the blender don't warm up, so try not to blend any longer than that. If you feel it get even slightly warm add a couple of ice cubes to cool it down.
- Check the thickness. It will likely be quite thick like cream consistency. Add enough extra water to get it to the thickness that you like and give it a very quick pulse in between additions. If you are using it as a coffee creamer then it's nice left pretty thick. Otherwise it's better a little thinner.
- Strain the milk through a sieve/fine mesh strainer into a bowl. Do not press or squeeze it while straining. Just let gravity do the work.
- Pour the milk back into the blender jar, give the strainer a quick rinse out, then strain again.
- Once strained twice pour into bottles or jars. At this point if you notice it is still a little too thick, you can fill the bottles to about ¾ full, then add a little water to the bottle and shake to thin it further.
NOTES
Store oat milk in the fridge for 4 to 5 days.
Some separation will occur during storage. That is normal with homemade milk because there are no emulsifiers added like in store-bought plant-based milk. Simply shake well before using.
Use the leftover oat milk pulp to make my oat pulp cookies.
Nutritional information is calculated as a very rough guide only, without the optional ingredients, and before straining (because after straining it would be impossible for me to do without laboratory analysis).
NUTRITION
Serving: 1cup | Calories: 76kcal | Carbohydrates: 14g | Protein: 2.6g | Fat: 1g | Sodium: 7mg | Fiber: 2g | Sugar: 3g | Calcium: 20mg | Iron: 0.7mg
