Homemade Oat Milk
Forget the almond cow, we are simplifying plant-based milk with this recipe! Oat milk takes 30 seconds to make (I'm not kidding, really 30 seconds) and with a few tips and tricks, it will be the BEST oat milk you've ever had! It's frothable, creamy and perfect for cereal, lattes, baking and more!
Equipment
- blender
- Cheese cloth
Ingredients
- 3/4 cup rolled oats
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon vanilla extract optional, but recommended!
- 1/2 teaspoon salt
- 3 cups ice water
Instructions
- In a large blender, add the oats, maple syrup, vanilla and salt. Cover with the ice water.
- Blend for 30 seconds max (this is the most important part!) Over-blending will lead to a slimy texture, plus 30 seconds will be plenty of time!
- Immediately strain through a cheesecloth. I've found a cheesecloth is the best straining tool, a normal strainer will let in too much meal and will lead to a grainy milk.
- Use your hand to squeeze the milk through the strainer, do this step slowly to ensure you get all the milk out.
- Chill in the fridge and use as-needed. This will make 24 ounces and last for up to 4 days!