Oat milk quickly has become one of the more popular alternatives to dairy milk (read 5 Reasons to Try Oat Milk if you’re still not convinced!). It’s super easy to make at home and allows for some tasty and creative customization. Here’s how to make it!
- 1 cup Brandless Organic Quick Cook Steel Cut Oats
- 3-4 cups filtered water (3 cups yield a thicker and creamier milk, but 4 work well for thinner.)
- Rinse and drain 1 cup of steel-cut oats. Place oats into a bowl and cover with water. Soak for 20-30 minutes. You can soak them overnight if you’d like (it softens them and makes them easier to digest), but it’s not necessary.
- Rinse and drain the soaked oats. Be sure to rinse the oats thoroughly or the milk will end up slimy!
- Place the oats in a blender and add 3 cups water. Cover with lid and blend until oats are broken down and the mixture is smooth.
- Place over a bowl a fine mesh strainer, nut milk bag, or cheesecloth and pour the oat milk slowly to strain.
- Set aside the leftover oat pulp for later use! You can use it to make oatmeal cookies, add it to smoothies for some extra fiber, bake it to put in granola or blend into flour, or freeze it.
- (Optional) Strain the oat milk a second and possibly third time to make sure it’s smooth and pulp-free.
- Transfer milk to a sealed container and store in the fridge. Fresh oat milk will keep in the fridge for about 4 days.
For each, simply follow the Classic Oat Milk instructions add additional ingredients into the blender at the same time as the oats!
With sweetener, this version is amazing in coffee, cereal, and smoothies, and the leftover pulp is even tastier.
- 1 cup strawberries
- 2 tbsp Brandless Organic Maple Syrup
- 2 tbsp cocoa powder
- 3 tbsp Brandless Organic Maple Syrup
Have another oat milk trick or flavor hack? Share below!