Homemade Oat Milk Recipe
User Reviews
5
Homemade Oat Milk Recipe
Description
The recipe focuses on soaking rolled oats briefly to soften them without over-soaking, which can affect taste and texture. Rinsing the soaked oats removes residual starches that might cause sliminess. Blending the oats with fresh water and optional additions such as vanilla extract, maple syrup, and salt produces a creamy, mild oat milk base. Straining the blended mixture multiple times through a sieve ensures a smooth consistency free of oat particles.
This oat milk can be used as a dairy milk substitute in drinking, cereal, cooking, or baking. Its mild flavor can be adjusted with sweeteners or vanilla at blending or later when used in recipes, depending on preference. Keeping the oat milk refrigerated in an airtight container helps maintain freshness for several days.
For a thinner milk, the recipe suggests adding up to an extra cup of water during blending. The milk may separate upon standing and should be shaken before using. The method is straightforward and requires minimal ingredients, making homemade oat milk accessible and customizable.
Ingredients
- 1 cup rolled oats
For Soaking
- water enough to cover the oats
For the Oat Milk
- 3 cups water
Optional Add Ins for Oat Milk
- 1 tablespoon maple syrup optional
- 1 teaspoon vanilla extract optional
- 1 pinch kosher salt optional
Instructions
- Soak the oats. Add oats to a large bowl and cover with water. Allow to soak for only 15 minutes. This allows the oats to soften enough for using without over soaking, which can make them not as enjoyable.
- Rinse the oats. Pour the soaked oats through a sieve and rinse until the water runs clear, about 30 seconds. This removes the starches that may still be clinging to the oats.
- Blend. Put the rinsed oats, along with the any optional ingredients you may be using such as vanilla extract, salt and/ or maple syrup into a blender. Cover with about 3 cups fresh water then blend until smooth, about 1 minute with a high-speed blender.
- Strain. Pour through a strainer into a large pitcher. Discard the small pieces of oats left in the strainer. Repeat until the oat milk is smooth, about 2 more times.
- Store. Pour the oat milk into a container with a tight fitting lid, such as a Mason jar. Store in the refrigerator for up to a week. Shake well before use.
Notes
- Add vanilla extract and maple syrup only at serving time if you want oat milk versatile for both sweet and savory dishes.
- For thinner oat milk, add up to an additional cup of water during blending and mix well.
- Store homemade oat milk in a sealed container in the refrigerator for up to one week and shake well before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 27mg | 1% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Calcium | 29mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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