Homemade Oat Milk
Homemade Oat Milk is quick and affordable. But the quality, texture, and nutritional content may be lacking compared to store-bought.
Servings: 4
Equipment
- Cheesecloth optional
Ingredients
- 1 cup old fashioned rolled oats (don't use quick or instant oats)
- 1 Tablespoon sugar
- pinch kosher salt optional
- 4 cups cold water
Instructions
- Pour 1 cup old fashioned rolled oats into a medium bowl, and pour enough cold water over them to cover the oats by at least 2 inches. Let the oats soak for 10 minutes. Avoid over-soaking.
- Drain the oats through a sieve or colander, and rinse with cold water. Transfer the rinsed oats to a blender. Add 1 Tablespoon sugar, a pinch kosher salt (if using), and 4 cups cold water.
- Blend the oats for about 10-15 seconds. Strain the mixture through a very fine strainer (eg. a reusable coffee filter or yogurt strainer) or a fine-mesh strainer lined with 3 layers of cheesecloth or a clean flour sack towel. If you still see any sediment in the milk, rinse the strainer and/or cloths and strain again.
- Store the milk in an airtight jar or bottle in the fridge, shaking before use. Use within 2 days.
