Oat Milk Recipe
Oat milk's origin dates back to Sweden in the early 1990s when a Swedish food scientist, Rickard Öste, developed it as an eco-friendly dairy alternative. Since then, it has grown in popularity, thanks to its sustainability, nutritional benefits, and allergen-friendly nature. It’s now a staple in vegan households and beyond.
Equipment
- High-speed blender
- Fine mesh strainer, cheesecloth, or nut milk bag
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 1 cup rolled oats
- 4 cups filtered water
- 1-2 tablespoons maple syrup, honey, or sugar (optional)
- A pinch of salt
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare Your IngredientsMeasure 1 cup of rolled oats and add them to a blender along with 4 cups of filtered water. If you want a slightly sweet or flavored oat milk, include your sweetener, salt, and vanilla extract.
- Blend It UpBlend the mixture on high for 30-40 seconds. Be careful not to overblend, as it can make the milk slimy.
- Strain the MixturePlace a fine mesh strainer, cheesecloth, or nut milk bag over a mixing bowl. Pour the blended oat mixture through it to separate the liquid from the oat pulp. Gently press or squeeze the pulp to extract as much milk as possible.
- Optional: Double StrainFor an extra smooth consistency, you can strain the milk again. This is especially useful if you’re using it for beverages like coffee or tea.
- Store and ServeTransfer your oat milk to a clean, airtight container and refrigerate. It can be stored for up to 5 days. Shake well before use, as natural separation may occur.