Oat Milk
Dairy-Free Milk & Cheese
Ingredients:
- 90 g (1 cup) rolled oats
- 960 ml (4 cups) water
- 1 pitted date (optional, for sweetness)
- 2.2 g (½ tsp) vanilla extract
- pinch of salt (optional)
Equipments:
Features:
20 minutes or less
Gluten-Free
Raw
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Blend for only 20-30 seconds, not longer — over-blending breaks down the oats' starch and makes the milk slimy instead of smooth.
Instructions:
- Blend: Add 90 g (1 cup) rolled oats, 960 ml (4 cups) water, the date (if using), salt, and vanilla (if using) to a high-speed blender. Blend for 20–30 seconds only. Do not over-blend — over-blending makes oat milk slimy.
- Strain: Pour through a triple-folded cheesecloth or clean thin cotton cloth over a large bowl. Squeeze out as much liquid as possible. For clearer milk, strain a second time.
- Chill and Store: Transfer to a sealed glass bottle or jar. Refrigerate for up to 5 days. Shake well before each use as it separates naturally.
Common Mistakes: Over-blending — blend for 20-30 seconds maximum, since longer blending breaks down the starch and makes the milk slimy and unpleasant. Not straining enough — squeeze the cloth firmly to remove all oat pulp.
Notes: Do not heat oat milk in a saucepan — it thickens and becomes gelatinous. Warm gently in the microwave instead. Use certified gluten-free oats if you need the milk to be gluten-free, as oats can be cross-contaminated. The leftover oat pulp can be added to oatmeal, baked goods, or smoothies — don't waste it.
Storage: Keeps in a sealed jar in the fridge for up to 5 days. Shake well before each use.
Tips: Use ice-cold water when blending — it helps reduce sliminess. Reduce water to 3 cups for a thicker, creamier milk great for coffee and lattes.
A few ingredients do most of the work in this recipe. The rolled oats adds hearty texture and a subtle nuttiness. The vanilla extract rounds out the sweetness with warm, aromatic depth. The salt sharpens and balances every other flavor in the dish.
Oat Milk
Ingredients:
- 90 g (1 cup) rolled oats
- 960 ml (4 cups) water
- 1 pitted date (optional, for sweetness)
- 2.2 g (½ tsp) vanilla extract
- pinch of salt (optional)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The rolled oats adds hearty texture and a subtle nuttiness. The vanilla extract rounds out the sweetness with warm, aromatic depth. The salt sharpens and balances every other flavor in the dish.
Prep:
Blend for only 20-30 seconds, not longer — over-blending breaks down the oats' starch and makes the milk slimy instead of smooth.
Instructions:
- Blend: Add 90 g (1 cup) rolled oats, 960 ml (4 cups) water, the date (if using), salt, and vanilla (if using) to a high-speed blender. Blend for 20–30 seconds only. Do not over-blend — over-blending makes oat milk slimy.
- Strain: Pour through a triple-folded cheesecloth or clean thin cotton cloth over a large bowl. Squeeze out as much liquid as possible. For clearer milk, strain a second time.
- Chill and Store: Transfer to a sealed glass bottle or jar. Refrigerate for up to 5 days. Shake well before each use as it separates naturally.
