When it comes to plant based milks, oatmilk is one of the most popular because the flavor and texture is the most similar to dairy milk. Coconut milk tastes like coconut. Cashew milk tastes like cashews. Almond milk tastes like almonds. Oatmilk tastes like…earthy dairy milk? It’s hard to describe, but it’s good. I have nothing against dairy milk, but a recent food sensitivity test did say I might have a low sensitivity to it. For that reason, I looked into making milks at home. Oatmilk is the cheapest to make by a LANDSLIDE. So cheap that I really question how it is sold for the same price as almond milk at the grocery store. But in the discovery and testing process, I found that it’s actually very easy to make too. Therefore, the grocery store will never be getting my money again in exchange for a carton of oatmilk (that has additives anyway…)
Homemade Oatmilk
This recipe seriously couldn’t be easier!
Ingredients
1 cup old fashioned oats (organic preferred)
6 cups filtered water
Pinch of salt
1-2 Tablespoons pure maple syrup (optional)
Directions
- Optional pre-step: I rinse my oats in a strainer under cool water for about 5 seconds just to make sure they are clean. I don’t have a great explanation as to why but a lot of cloudy stuff washes off of it and it makes me feel better about drinking it. Again, this is optional.
Real step 1: Combine all ingredients in a blender. - Blend on high for 30 seconds.
- Using a fine sifter, mesh reusable produce bag, or cheesecloth, strain the liquid. If you use a cheesecloth or mesh produce bag, you can squeeze the liquid to make it strain faster but be gentle with it. It can get a bit slimy if you squeeze too hard or too much.
- Store in a glass jar or glass bottles, seal, and keep in the fridge. There will be some separation so just shake it up before drinking.
