You can MILK that!? Why yes, yes you can.
I know what you're thinking oat MILK!? I mean common, just keep it in the bowl with the dino eggs, please! Well Susan, I'm about to rock your oat-less world.
As plant-based milks - such as almond & cashew - have made a triumphant entrance into the alternative beverage world, it's not surprising that oats have caught up to the race. It's a great choice for those with allergies & intolerances to regular cow's milk or even nut-based milks, as oat milk is free of lactose, soy, nuts, and can be made gluten free with certified GF oats! It's seriously the whole package. Have I convinced you, yet?
The best part of it is, you can LITERALLY make any flavours you want! Chocolate, vanilla, pumpkin (maybe?), you name it. That pumpkin thing mayyy just need to be tested out this fall.
Now, there are specific guidelines to follow for oat-milk-making to ensure it doesn't become slimy.
Tips for NON-slimy oat milk:
Don't soak the oats before-hand
Don't over-blend the oats (especially if you have a powerful blender, like a Vitamix)
Strain it with a fine strainer/sieve or layered cheesecloths
Strain milk more than once through, and avoid squeezing or pressing down on oats in strainer, as that causes the 'slime' to press through.
Use very COLD water for blending.
Okay, okay. Now to the REAL instructions!
You will need:
A strainer/sieve or cheesecloth
1 cup rolled oats (use GF oats if making gluten free)
4 cups cold water (use less if you want thicker milk)
1/2 tsp vanilla extract
1-2 pitted dates (more or less for sweetness)
A pinch of sea salt
Other optional ingredients you can add to customize your milk:
Berries & fruit
1. If using dates as a sweetener, soak them in hot water for 30 minutes prior to make them easier to blend.
2. Add your oats, water, and add-on ingredients to blender. Cover, and blend for 10-30 seconds until well combined. Remember, over-blending can cause mixture to become slimy - so do not over-blend.
3. Sample a spoonful of the mixture to ensure sweetness and flavour is good, and add extra ingredients and re-blend if need be.
4. Pour mixture into mixing bowl or large jar that is covered with a few layers of cheesecloth or pour over fine strainer. Double straining the mixture helps to thin it out, so I definitely recommend doing so. Do not press down or squeeze oats out of the cheesecloth or strainer, as that leads to more of the oat-slime to seep through.
5. Pour into sealed mason jar or container and refrigerate. Keeps in the fridge for up to 5 days. Shake well before use (as sediments sink to the bottom). Best used COLD, as heating it up can cause it to thicken. Can be used in baking, eating with granola, smoothies or to drink on its own! Also can be added to coffees!
Next time you run out of your regular almond milk - try making your own oat milk! I know I've got a bucketful of oats lying around (I meant to use them... #facepalm) so I figured it was time to turn them into something I'd use!
The store-bought oat milks are super delicious too (especially chocolate!), but there's something about making your own homemade milk that is so comforting.
And seriously, like I mentioned before - I think a "Pumpkin Oat Milk" recipe NEEDS to be tested out this fall. Because #PumpkinEverything.
Tell me if you've made this recipe (or another one!) and if it turned out! Comment below or on my Instagram page! I'm so curious to hear your results!
Until next time,