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Quick, Budget-Friendly Homemade Oat Milk Recipe

Total time:5 minutes

Servings:

4 cups
Serving size:8 ounces
Author:

Avoiding dairy milk? Can’t drink nut-based milks? Soy milk makes you nervous? It’s time to try this oat milk recipe!

What’s so great about homemade oat milk?

  1. It’s incredibly inexpensive to make compared to nut-based milks.
  2. It’s fast! If you were to make your own nut-based milk it would take hours. Ran out of milk for a recipe? You can whip this up in about 5 minutes.
  3. Delicious in coffee and tea without curdling.
  4. A wonderful option for children and adults who avoid dairy but are also allergic to nuts.
  5. The oat pulp that is left after you make the milk can be added to smoothies and oatmeal, used in baked goods, or you can even dry it out in a low oven and blend it into a flour. Virtually no waste!
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Ingredients

  • 1 cup gluten-free rolled oats*
  • 4 cups water (use less water for thicker, creamier milk!)
  • 1 pinch salt
  • 1-2 whole dates, pitted or 1 tbsp maple syrup (optional, for making sweetened milk)
  • 1/2 tsp pure vanilla extract (optional, for making sweetened vanilla oat milk)

Directions

  1. Add oats, water, salt, and any additional ingredients to a high speed blender and blend until the mixture is well combined, about 45-seconds. (Avoid over-blending as it can make the milk slimy in texture.)
  2. Pour the mixture through a sieve or over a large mixing bowl covered with cheesecloth or a very thin, clean kitchen towel to strain the oats from the milk. Remove the oat pulp from whatever you are using to strain the mixture and strain the milk a second time.
  3. Pour your milk into a sealed container and refrigerate up to 5 days. Before using, shake well. Aside from using it in coffee, tea, cereal, granola or smoothies, it can also be used in baked goods as well where milk is an ingredient. Avoid heating the milk separately though as it will cause the milk to become thick and gelatinous.

*While oats are gluten-free they can be processed on the same machines as gluten-containing grains contaminating the oats with enough gluten to cause a reaction in those with celiac.