Oat milk has become a favorite for lattes and cereal, and the homemade version is surprisingly quick. The key is to blend the oats briefly and not over-process them, which keeps the milk from getting slimy. A touch of vanilla and maple syrup makes it taste even better than what comes in a carton.
Ingredients
- 1 cup rolled oats
- 4 cups cold filtered water
- 1 tsp vanilla extract
- 1 tbsp TN maple syrup
- Pinch of Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Add the oats, cold water, vanilla extract, maple syrup, and salt to a blender.
- Blend on high for 30 seconds only. Do not over-blend, as this makes the milk slimy.
- Strain through a fine mesh strainer, cheesecloth, or nut milk bag into a pitcher. Do not squeeze the pulp too much.
- Refrigerate and shake well before each use.
Notes
- Using cold water (not warm or hot) is the trick to preventing slimy oat milk.
- This keeps in the fridge for 3 to 4 days. Separation is normal.
- Homemade oat milk can curdle slightly in very hot coffee. Let the coffee cool a bit before adding, or warm the oat milk gently first.
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