Ingredients
- 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)
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.
- Use the pulp to bake spectacular vegan donuts, vegan oatmeal cookies, or even make chocolate truffles. You can also add it to your smoothies to incorporate more fiber into your diet.
Nutrition
- 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