I love making my own non-dairy milks. Making your own milk at home is so much cheaper than buying at the store. You can make this recipe for literally pennies versus the $3+ to buy a quart at the supermarket. Grab your oats and let’s get started!
Note: I found that making this milk with 3 cups of water instead of 4 made a thicker and creamier oat milk. You can also add 1 tsp. of maple syrup or vanilla extract for more sweetness. I also like to add a sprinkle of cinnamon to mine occasionally.
UPDATE* Soaking Note: Oats contain phytic acid, which impairs the absorption of iron, zinc, and calcium, and can block the production of digestive enzymes, making your oats harder to digest. It’s best after soaking to discard the water, rinse well, drain and then use filtered water to blend with the oats to make oat milk. This also helps the oats from going sour after a few days, using this method, the milk will last 1 week in the fridge.
Yield: 3 cups of oat milk
1/2 cup of whole rolled oats (not the instant quick oats)
3 cups filtered water
water for soaking
Take 1/2 cup of rolled oats and place in a large jar or pitcher. Add 3 cups of water and soak for 1 hour. Drain the water and rinse the oats well, and drain again.
In your blender add the soaked oats and add 3 cups of filtered water. Blend a few minutes and strain using a fine strainer, sieve, or cheesecloth.
Store in the fridge up to 1 week. Shake before each use and enjoy.
Note: Use the oat pulp for your next smoothie!
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!