1–2 tbsp maple syrup or 1–2 Medjool dates (optional)
A pinch of salt (optional)
Instructions
Soak the oats in water for at least 30 minutes. I usually soak them overnight, but that’s not necessary.
Drain the oats and rinse them. Discard the soaking water.
Add the oats, 3 to 4 cups of clean water (750 ml-1 liter) and all the remaining ingredients to a blender and blend until smooth. Add more or less water depending on how thick you like your oat milk.
Strain the oat milk using a cheesecloth, a strainer, a napkin or a nut milk bag.
Store it in an airtight container in the fridge for up to 5 days.
Notes
You can use 1-2 Medjool dates (double the quantity if they are Deglet Nour) or any other sweetener if you like your milk sweet.
I usually make unsweetened oat milk so I can use it to make savory and sweet recipes.
Salt is optional, but it enhances the flavor.
To make this oat milk, use 3 cups of water (750 ml), try it and then add more water until you get the taste and thickness you’re looking for.