This really is The Easiest Homemade Oat Milk Recipe. Old-fashioned rolled oats are simply blended with water, filtered and then you have oat milk.
As I’ve gotten older, my tolerance for milk has lessened. I do love ice cream and I wont give that up, but I have found that there are many alternatives to dairy. I started using almond milk in my cereal and really enjoy it. Then I see oat milk starting to come to light in the past year or so.
What’s it’s all about?
Oat milk is made from oats, that’s it. The texture is close to dairy milk with a lovely, nutty flavor.
Oat milk is not a new fad, it actually has been lurking for a while but is just being noticed now as so many people have come to realize their food issues.
If you have a nut allergy, can’t tolerate dairy, on a keto or low carb diet, vegetarian/vegan or just want a milk other than almond or soy milk, Homemade Oat Milk is a delicious, plant-based alternative.
Why do I need to make my own when I can buy it?
First and foremost, you control the ingredients. Store bought, from what I see add so many unpronounceable ingredients. Also, not all store-bought oat milk are gluten-free if you use gluten-free oats you can guarantee the outcome.
Oat milk is high in protein, great for use as a coffee creamer (just add vanilla, honey or sugar), made into lattes, cappuccinos, and froths up really well.
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- 3 cups old-fashioned oats
- 9 cups water
- Add the oats to a bowl and add enough water to just cover. Allow to soak for 30 minutes.
- Add the oats and water to a blender and blend until smooth.
- Strain through a nut milk bag or fine mesh sieve. Save the pulp and make oatmeal.
- Refrigerate and keep no more than 5 days.
Yields 7 cups of milk
Serving Size:1 cup
Amount Per Serving: Calories: 132 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 14mg Carbohydrates: 24g Fiber: 4g Sugar: 0g Protein: 5g