Oat Milk - Last Week Goat, This Week OAT!

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I've been posting a lot of white looking recipes and experiments lately but I'm just going to roll with it and post one more. My BFF texted me one day and raved about this.

Some of you have gone through the process of making both rice milk and almond milk with me. What an adventure it has been, hey? Weren't those good times...

However, feedback was that they were both a little more work and/or a little too expensive than they were willing to commit to making on a regular basis. I would agree with you. Suddenly it became that much more convenient to buy them again.

However, every time I put one in the basket I would think: if only there was an easier route....

Enter OAT MILK!!!!!

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I think you might like this one better. I did. You don't have to boil it like rice milk and you don't have to pay for it like almond milk. AND I almost think this one is a little less messy. The best part just might be what you can do with the oats at the end. Ill tell you about it in a moment.

Okay - here we go!

(BTW this is speedy, don't be fooled by the words and seemingly long process.)

HOMEMADE OAT MILK

What you need

  • 1 cup oats - steel cut, groats or rolled oats

  • 4 cups water

  • 1 tsp vanilla extract (optional)

  • pinch of sea salt (optional)

  • 1 tbsp of maple syrup (optional)

You will also need

  • a blender

  • a cheesecloth or a fine sieve for less mess

  • small bowl

  • measuring cups

Got 'em? Lets move on.