Description
This creamy homemade oat milk is rich, creamy, and thick. It tastes great on its own, in lattes, or with cereal!
Ingredients
Scale
- 1 cup rolled oats
- 3 cups cold water
- 1 tbsp maple syrup or honey
- 1/2 tsp vanilla extract or vanilla paste
- 1/4 tsp kosher salt
Instructions
- Add all the oat milk ingredients to a blender and blend on high for 20 seconds, no more.
- Strain the oat milk through a fine-mesh sieve and let it drip through on its own; don’t press or squeeze it through the sieve. Once strained, strain the oat milk through the sieve again — I like double-straining it to ensure there’s no gritty oat bits. Once strained, pour the oat milk into a glass jar and refrigerate 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.