In The Kitchen: Making Oat Milk

Necessity is the mother of invention, isn’t that what they say? I surely didn’t invent oat milk, but I definitely consider it a necessity. As this quarantine continues on and grocery shopping becomes an ever increasing feat of strength, I decided to make my own oat milk. I use this daily in my protein smoothies and overnight oats, so my supply kept dwindling. This recipe is super simple with just two ingredients and takes 45 seconds!

Oat Milk Recipe:

• 1 Cup Old Fashioned Oats (avoid steel cut as they will become slimy)

• 4 Cups Water (I used my absopure drinking water for a cleaner taste)

  Blend on HIGH for up to a minute.

Once blended you need to strain the pulp out, a crucial step for silky texture. If you have a cheesecloth it would work great. I have a thin bread making cloth that I tried, but it proved too thick and liquid would not go through enough. I opted for a flour sifting strainer, passing the milk through it several times (cleaning the strainer each step). Finally, I let it sit for a couple minutes to settle and slowly poured it into a glass container, making sure to leave the settled material behind.

You could add madagascar vanilla, cinnamon or honey if you want to sweeten it. I taste tested it next to my store bought and was very pleased! After today’s success maybe I am ready to try making my favorite cooking and coffee companion; Cashew Milk. Wait and see…

Bee