How to Make Oat Milk (Not Slimy!)
User Reviews
4.7
How to Make Oat Milk (Not Slimy!)
Description
To make oat milk, rolled oats are briefly blended with water, maple syrup, vanilla extract, and a small pinch of salt. Blending for only 20 to 30 seconds prevents overprocessing, which can cause a slimy texture. The oat mixture is then strained through a fine-mesh strainer carefully, avoiding pressing the pulp through which would increase sliminess.
For an extra-smooth result, straining the oat milk twice removes excess sediment, ensuring a clean texture. The milk should be stored refrigerated in an airtight container and shaken before use since separation is normal.
This oat milk works best when served cold, as heating can cause it to thicken slightly. The recipe notes that nutrition information is approximate since some oats are lost during straining, and the milk’s mild sweetness and vanilla flavor make it versatile.
Ingredients
- 3 cups water
- ½ cup rolled oats certified gluten-free, if needed, old fashioned
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- salt pinch
Instructions
- Add the water, oats, maple syrup, vanilla, and salt to a high-speed blender and blend briefly, about 20 to 30 seconds, until the mixture looks creamy. Do NOT over-blend, as this will make the consistency more slimy.
- Pour the blended mixture through a fine-mesh strainer, and tap the sides of the strainer to make sure the liquid strains through. (Don't use a spoon to press the pulp into the sides of the strainer, or the resulting milk will be slimy. This is also why you also don't want to squeeze through a nut milk bag for straining.)
- For an extra-smooth milk, rinse off the strainer and then pour the milk through it a second time. This will strain out any extra sediment for an super-smooth oat milk.
- Use the milk right away, or store it in an airtight container in the fridge for up to 4 days. This homemade milk will separate when stored, so shake it again before using.
Notes
- Shake oat milk before use due to natural separation when stored.
- Serve oat milk cold for best texture, as heating may cause thickening.
- Strain twice for smoothest consistency, avoiding pressing pulp during straining.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 13mg | 1% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing
