Creamy Homemade Oat Milk
Total Time
25 minutes
Prep Time
25 minutes
Rating
4.5 out of 5 stars
(10)
Ingredients
8 servings
- 1 cup Rolled oats, gluten-free (You can also use a non-GF version!)
- 5 cups filtered water, divided
- 2 pitted medjool dates (See Notes!)
- 1-2 Tbsps Agave (Adjust amount based on preference!)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- pinch of sea salt
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Preparation
Step 1
In a large bowl, add dry rolled oats along with 2 cups of fresh water and soak for 15-20 minutes. Once oats have swollen and softened, drain out water, rinse with more fresh water, and drain again and set aside. NOTE: Be sure to discard all drained water.
Step 2
Next, add all ingredients (including drained oats + 5 cups of filtered water) to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. NOTE: Do not over-blend; Adjust sweetness as needed.
Step 3
Once done, slowly strain (using a cheesecloth) milk into a pitcher, squeezing the oatmeal pulp to ensure that all milk is extracted. NOTE: You may have to repeat this process until all oat milk has been fully strained by re-pouring milk on top of pulp to extract more milk, if needed.
Step 4
Refrigerate milk (best if tightly sealed/covered) for up to 1 week. Stir before serving.
Step 5
Sip and Enjoy!
Step 6
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