We recently introduced our students to the newest milk hype: Oat Milk.
Oat milk is a great alternative to cows milk and nut milk. It is rich in beta-glucan, which can help keep cholesterol levels in check. Nutritional benefits aside, oat milk is naturally creamy and sweet, and lots of people are reporting it's the best-tasting milk alternative on the block.
There are plenty of oat milk brands to choose from. But we wanted to share a 5-minute way to make homemade oat milk!
Servings: (1/2-cup servings)
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days
- 1 cup rolled oats
- 4 cups water
- 1 pinch salt
- 1 Tbsp maple syrup (optional to add sweetness)
- 1/2 tsp vanilla extract (optional)
- 2 Tbsp cocoa or cacao powder for "chocolate milk" (optional)
- 1/4 cup fresh berries for "berry milk" (optional)
- Add oats, water, salt, and any additional add-ins (optional) to a blender. Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 1 minute or until the mixture seems well combined. It doesn't have to be 100% pulverized. In fact, over-blending can make the oat milk slimy in texture.
- Scoop out a small sample with a spoon to test flavor/sweetness. If it's not sweet enough, add more sweetener.
- Pour the mixture over a large mixing bowl or pitcher covered with a very thin towel or a clean T-shirt. In my experience, it benefits from a double strain through a very fine towel to remove any oat remnants. A nut milk bag seemed to let too much residue through.
- Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Shake well and enjoy cold. DO NOT HEAT or it will thicken and become gelatinous in texture. It's delicious as is or added to granola, and smoothies.