Ingredients (for 500 mls)
- ½ cup Rolled Oats
- 1 cup Water
- 1 cup Ice
The quickest plant-based milk to make, oat milk requires no pre-soaking of the oats. As a matter of fact, soaking releases the starch found in oats and makes the milk thick and slimy. That’s why we work quickly and also why we use cold water and ice cubes when we make oat milk.
Put the rolled oats into the blender. Add ½ cup water and ½ cup ice and mix well by pulsing it to avoid heating (which could make it slimy). Add the remaining water and ice and again, pulse until well blended.
This milk can be consumed with or without being strained. For example, if you are going to use it in your breakfast cereal, unstrained milk will work perfectly. However, if you want a smoother milk, strain this mixture by pouring it into a muslin cloth over a bowl, tightening and wringing the cloth and then pressing the pulp inside to make sure the milk pours into the bowl. You can put the leftover pulp in your compost bin if you don’t want to consume it, but oat pulp has lots of fibre and is a wonderful addition to homemade cakes, cookies, muffins, etc, and also yogurt bowls, “overnight oats” or breakfast cereals.
Strained or unstrained, pour the milk into a bottle and store it in the fridge where it will stay fresh for 4-5 days. Make sure you shake the bottle before using the milk, as plant-based milks all tend to separate.