How to Make Oat Milk
Servings: 5
Learning how to make oat milk at home starts with steel-cut oats and water, plus optional maple syrup, vanilla and a little coconut oil. My method keeps it silky instead of slimy, and there are no gums or fillers.
Ingredients
- 1 cup steel-cut oats gluten-free (steel-cut or whichever kind you prefer)
- 3 cup water + enough water to soak oats
- 1 tbsp coconut oil, unrefined optional
- 2 tbsp pure maple syrup optional
- ½ tsp pure vanilla extract optional
- pinch sea salt, unrefined optional
Instructions
- Place the oats in a bowl, add just enough water to cover them and soak for 20 minutes. Drain off the soaking water.
- Place the soaked oats and the fresh water in a high-speed blender and blend until smooth.
- Strain through a nut milk bag or cheesecloth into a wide glass bowl. Discard the pulp.
- Rinse the blender and pour the strained milk back in. Add the coconut oil, maple syrup, vanilla and salt, if using, and blend for 10 seconds.
Notes
- Texture Tip: Blend just until smooth and use cool water. Overblending or warm water can make oat milk slimy.
- Leftovers: Save the pulp for smoothies, baked goods or overnight oats.
- Flavor Variations: Sweeten with pitted dates or another natural sweetener instead of maple syrup. For chocolate or berry oat milk, add 2 tablespoons cacao powder or 1/2 cup berries in the final blend.
- Storing: Store in a sealed jar in the fridge for up to 5 days. Shake well before using, since it separates.
Nutrition
Serving: 12oz, Calories: 170kcal, Carbohydrates: 27g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 8mg, Potassium: 19mg, Fiber: 4g, Sugar: 5g, Calcium: 29mg, Iron: 1mg
