Description
This creamy homemade oat milk is rich, creamy and thick. Plus, you need just 4 ingredients and a blender to make this.
Ingredients
Scale
- 1 cup rolled oats
- 3 cup super cold water
- 1 tbsp date syrup or maple syrup (optional)
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 tsp Diamond Crystal kosher salt
Instructions
- Prep the milk. Start by adding the cold water into your blender. If you don’t have cold water, you can pour water over some ice cubes and it’ll cool the water down immediately. Next, add in the oats, vanilla extract, date syrup/maple syrup and salt.
- Blend. Blend on high (like really high) for 20 seconds exactly.
- Strain. Pour the oat milk into a fine mesh sieve over a large bowl and let the oat milk strain itself. If you like, you can use a spatula to help it along, but try not to press or push too much. Pour the strained oat milk into a glass jar and then pour the milk back into the strainer again. Essentially, just double-strain the oat milk. This makes the oat milk super creamy and smooth.
- Store. Pour the oat milk back into the jar and store in the fridge for up to 5 days.
Notes
Since this recipe only makes 2 cups, feel free to double the measurements if you want more milk for throughout the week.