Homemade Oat Milk

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 There are quite a few delicious alternatives to dairy available out there like soy milk, rice milk, almond milk, oat milk etc. All can be purchased in stores or health shops. But some of these are quite pricey when you think that you may be consuming them on a daily basis. Others have additives that I prefer not to consume for different reasons. And packaging, I have serious issues with all the packages and I am constantly working on to reduce consuming things with packages. So making my own plant milk saves the money and the environment.
One easy recipe to make at home at a fraction of the price of store bought ones is oat milk. There are already a lot of recipes online for oat milk. Some people make it with cooked oats but I have tried the raw oats recipe and this one works better for me. The cooked version results in a slightly slimey consistency which is not great in beverages. It would be fine in cakes, scones or cookies though. Anyway, the raw oats recipe is much less time consuming and very delicious.
The byproduct of oat milk is the oat pulp that remains in the sieve or fabric after you’ve strained the milk. Even though, you’ve squeeze out the liquid from it, it is still quite nutritious. So, you can use it in a number of ways like eating it as porridge or adding it into pancake batter, waffle batter or pattie dough etc. This even makes a great facial mask mixed with mashed avocado and fresh turmeric.

Oat milk is a wonderful alternative to dairy milks. It’s vegan, gluten free, and delicious for smoothies or morning porridges and pancakes.

Ingredients:
  • 1 cup organic oat groats
  • water for soaking
  • 3 cups of water for blending
  • Date paste or any other sweetener, optional
  • cinnamon, optional
  • vanilla or almond extract, optional
  • blender
  • fine sieve or cheese cloth, for straining
Instructions:
  1. Place the oats in a large bowl and pour enough water to cover. Soak overnight or at least 6 hours.
  2. Drain and place in a blender. Pour in 3 cups of water and sweetener or additional flavorings if desired.
  3. Process until the oats have completely broken down into a creamy liquid. You may add more water if a thinner milk is desired, or less for a slightly thicker consistency.
  4. Strain the milk through a cheese cloth or sieve. Make sure to save the ground up oats for baking. The milk will keep in the refrigerator for a few days, but it may separate and need to be shaken before using.

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