- 1 cup oats (100 g)
- 3–4 cups water (750 ml-1 l), I make my oat milk using 4 cups or 1 liter
- 1 tsp vanilla extract (optional)
- 1–2 tbsp maple syrup or 1–2 Medjool dates (optional)
- A pinch of salt (optional)
- 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 milk using a cheesecloth, a strainer, a napkin or a nut milk bag.
- Store in an airtight container in the fridge for up to 5 days.
- 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 flavour.
- To make the 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.
- Serving Size: 1 cup (250 ml)
- Calories: 169
- Sugar: 31.1 g
- Sodium: 10.7 mg
- Fat: 0.8 g
- Carbohydrates: 41.7 g
- Fiber: 4.2 g
- Protein: 2.5 g