Creamy Oat Milk

This “milk” is the perfect dairy-free alternative! It is great plain and can be used as an alternative to any recipe that calls for milk. If you make this once and try it, I promise you won’t go back to store bought. It is so easy and tastes great.

There are so many added health benefits of using oats, such as:
– Oats are incredibly nutritious containing important vitamins and minerals and are filled with antioxidants
– Can lower cholesterol
– High in fiber

Oat milk is also one of the most sustainable milk options. We all know the greenhouse gas emissions that cow milk is contributing to our environment. But even between other dairy-free alternatives, oat milk is one of the most environmentally friendly. Growing almonds for almond milk uses about 6 times more water than growing oats. Plus, for me anyway, we can get oats more locally than almonds and way cheaper.

This recipe can be simple using only 2 ingredients – one of them being water! I occasionally add a date, vanilla, cinnamon or nutmeg for some added sweetness and flavour, but it is not necessary at all!

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Creamy Oat Milk

This creamy oat milk will put store-bought in the past!

Servings

Ingredients

• 1 cup rolled oats
• 4 cups cold water plus more for soaking
• 1 date optional
• 1 tsp vanilla optional
• cinnamon and nutmeg optional to your taste

Servings Ingredients 1 cup rolled oats 4 cups cold water plus more for soaking 1 date optional 1 tsp vanilla optional cinnamon and nutmeg optional to your taste

Instructions

1. In a medium-sized bowl place oats and cover with water, let sit overnight or for at least a few hours - see note below

   
2. After soaking, stain oats through a fine mesh collander and discard the water. This eliminates any phytic acid from the oats.

   
3. Add dried oats, 4 cups water, and if you choose the date, vanilla, and spices, to a high-speed blender and blend until it is fully blended and oats are broken down approximately 2 minutes. Transfer to bottles or other storage container and enjoy right away or store in the fridge for up to one week. Shake before each use.

   
4. Optional step: strain the milk through a cheesecloth to produce a smoother texture milk. I prefer to skip this step to keep the extra fiber in the milk.

   

Recipe Notes

Many recipes say that soaking the oats prior is not necessary, but it is an important step.  Soaking the oats improves digestibility and promotes the nutrients to be better absorbed in your body. Oats, like other grains and lentils, contain phytic acid which doesn't allow your body to properly absorb nutrients such as iron and zinc.

Since oat milk tends to thicken as heated, I recommend adding in a tablespoon of coconut oil as a stabilizer if you plan on using this milk warm. The coconut oil will keep the milk from thickening.