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Oat milk being poured into a glass surrounded by oats on the table.

Oat Milk

Mikayla Athena
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Servings 4 cups
Total Time 5 minutes

EQUITMENT

INGREDIENTS
  

  • 1 cup rolled oats gluten-free
  • 4 cup water (*see note) cold & filtered

Optional Add-Ins

  • 1 tbsp maple syrup 100%
  • 1 tsp vanilla extract
  • 1 pinch salt

DIRECTIONS
 

  • Rinse oats in a fine mesh strainer for 10-15 seconds (**see note). Place oats and water in a bowl along with any other optional add-ins you would like to add. Blend with an immersion blender for approximately 20-30 seconds but no more (***see note).
  • Put a fine mesh strainer on top of a large bowl then a cheese cloth on top of the strainer (a milk bag would also work). To strain oat milk mixture, pour over cheese cloth and mesh strainer.
  • Transfer oat milk to a sealed container, store in the fridge and shake well before use. Enjoy!

NOTES

*The milk thickness can be adjusted, please see recipe variations above.
 
**Not rinsing the oats can result in slimy oat milk.
 
***Do not blend for more than 30 seconds, if blended too long the milk will come out gummy.
 
This recipe is not specifically meant for celiac individuals. Instead this is meant for gluten sensitive individuals. Celiac individuals need to take extra precautions. This recipe is not meant for vegan individuals, instead for dairy sensitive individuals.
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NUTRITION

Calories 50kcal | Carbohydrates 8.5g | Protein 1.75g | Fat 1g | Saturated Fat 0.16g | Trans Fat 0g | Cholesterol 0mg | Sodium 15.63mg | Potassium 0mg | Fiber 1.25g | Sugar 0g | Vitamin A 0IU | Vitamin C 0mg | Calcium 5mg | Iron 0.68mg
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