Homemade Oat Milk

Eleanor King

KIWI Spring cover

Ingredients


Makes 4 servings

1 cup rolled oats

4 cups water

1 Tablespoon maple syrup

1 teaspoon vanilla extract

Small pinch of salt

The hottest, new, non-dairy option is not only creamy and delicious, it’s easy to make at home too! One of the many positives about oat milk is that it’s allergy friendly: it’s free of gluten, dairy, and nuts. Add it to morning coffee or simply drink it straight for a healthy, creamy milk alternative.

Directions

1. In a bowl, add oats and cover with water. Let sit for 15 minutes before draining. Rinse the oats off in cold water until the water runs through mostly clear. This helps give the oats a smooth texture and removes bitterness.

2. In a high power blender, add soaked oats, 4 cups of water, maple syrup, vanilla extract, and salt. Blend on high for 30 seconds, or until smooth.

3. Place a tea towel or thin shirt in a fine mesh strainer over a bowl and strain the milk through it. Gently push the liquid out of the pulp until the majority of it has strained through. Remove the pulp and towel and replace with a fresh towel or thin shirt. Strain the milk again, this time without pushing on any pulp to get all of the liquid through.

4. Transfer the milk to a sealed container and store in the fridge for up to a week. Make sure to shake well before using.

Per Serving:

Calories:

Carbohydrates:

Fat:

Protein:

Fiber:

Active Time:

10 minutes

Total Time:

30 minutes