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Oat milk

Course Pantry
Cuisine American
Keyword cheap milk substitute, dairy-free milk, homemade oat milk, plant milk
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Rolled oats blended briefly with ice cold water, a pinch of salt and optional maple and vanilla, then strained.

Ingredients

  • 3/4 cup rolled oats (organic and/or gluten-free if needed)
  • 4 cups water ice cold
  • 1/8 tsp salt
  • 1 Tbsp maple syrup (optional, or sweetener of choice)
  • 1/4 tsp vanilla extract (optional)

Directions

  • Blend everything in a high-speed blender for 10 seconds (15-20 seconds in a regular blender).
  • Pour through a nut milk bag, or a fine-mesh strainer lined with several layers of cheesecloth, and squeeze gently. For smoother milk, strain it a second time if you like.
  • Serve right away, or pour into a sterilized bottle.

Notes

Refrigerate 4-5 days; shake before each use. Discard if it smells or tastes sour or off. Freezes up to 3 months; after thawing it may be gritty, so re-blend a few seconds and/or strain again.

Nutrition

Serving: 15g | Calories: 59kcal | Carbohydrates: 10g | Protein: 2.6g | Fat: 1g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 74mg | Potassium: 65mg | Fiber: 1.6g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 8.2mg | Iron: 0.7mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; rolled oats (the first choice counted). Brands and portions vary, so use it only as an approximation.