Creamy Oat Milk
This creamy oat milk will put store-bought in the past!
Ingredients
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.