The use of plant-based milk is on the rise. More and more people are opting for non-dairy alternatives like almond milk, soy milk, cashew milk, coconut milk and even rice milk. These plant-based options offer a variety of benefits, both health and environmental, but most of them are too time- or labour-intensive to DIY.
Oat milk, however, is a shining example of a non-dairy milk that is quick, cheap and easy to whip up in your own kitchen. Plus, it is much more sustainable than some of its nut-based counterparts like almond milk, as it requires a lot less water to produce.
Another eco-friendly advantage to oat milk is that its ingredients do not have to be shipped from far-away tropical countries or fragile ecosystems like coconut or soy milk. Instead, they can be locally sourced from small farmers, meaning that everyone’s a winner.
Many prefer oat milk to other non-dairy alternatives because IT. IS. SO. CREAMY. And it has a delicious taste that is not overpowering but also not so subtle that it gets lost among other stronger flavours.
Making your own oat milk at home is as simple as it gets. I love any kitchen hack that will save me money and/or time, and this recipe ticks both those boxes. It’s also helped me out of a couple of panicked breakfast moments, after opening the fridge to find there was no milk for my cup of tea. (As a Brit, the idea of drinking an English breakfast tea without milk of some kind is mildly repulsive to me.)
Thankfully, within a matter of minutes, calm and serenity was restored as I blitzed together some oat milk and happily sipped my morning caffeine fix.
Oat milk is not only good for your wallet and the planet, it’s also great for your health. Oats are among the most nutritious of all grains. They are a good source of carbs and fibre and contain more protein and fat than most grains. Oats are rich in a certain group of antioxidants that may help lower blood pressure levels too.
Only two ingredients are needed to make your own oat milk. The trick to getting the perfect consistency is to drain the oats after soaking them. This will help prevent the milk from becoming gloopy or gluey.
Once you’ve made the milk, transfer it to a reusable jar or container and store it in the fridge. It should keep for up to five days. The best part about making this yourself is that you can make as much or as little as you want, depending on how much milk your house gets through.
Another tip with oat milk is to ensure you do not over blend or heat it, otherwise it may turn gloopy. You can also play around with this recipe and add a few extras if you fancy, like vanilla extract or cocoa powder for chocolate milk.
- 1 cup oats
- 3 cups water
- 1 pitted date or 1 tablespoon natural sweetener like honey or maple syrup
- A pinch of salt
- Soak the oats in some water for 15 minutes. Drain well and rinse the oats.
- Add the oats, water, salt and sweetener to a high-speed blender. Blend for about a minute or until well mixed. Be careful not to overdo the blending, as this can affect the texture.
- Check the sweetness and adjust to your preferences if necessary. Next, strain the milk into a container through a nut milk bag, fine towel or other thin piece of cloth to remove any residue or lumps. This may require straining twice if you want a really smooth milk.
- Transfer to your reusable jar or bottle and store in the fridge.
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