oat milk
Oat Milk
Yields 3
Prep Time
5 min
Prep Time
5 min
  1. 1 cup steel-cut oats
  2. 3 cups filtered water
  3. 1.5-2 tbsp pure maple syrup (or other liquid sweetener or pitted dates), to taste
  4. 1 tsp pure vanilla extract
  5. scant 1/4 tsp fine grain sea salt (enhances flavour)
  6. 1/4 tsp ground cinnamon (optional, but nice)
  1. Rinse and drain 1 cup of steel-cut oats. Place oats into a bowl and cover with water. Soak for around 20 minutes. You can soak longer (even overnight) if desired.
  2. After soaking, rinse and drain the oats very well.
  3. Scoop oats into your blender and add 3 cups water. Add more water if you wish, the more water you add the thinner your milk will be.
  4. Cover with lid and turn the blender on a low speed, increasing the speed gradually, and blend at the highest speed for about 8-10 seconds only. You don’t need to completely pulverize the oats.
  5. Place a fine sieve over a large bowl and pour the oat milk very slowly into the sieve. You might have to do this in a couple batches depending on the size of your sieve.
  6. With a spoon, gently push down on the oat pulp so the milk flows through. This helps push the milk into the bowl, leaving the oat pulp behind in the sieve.
  7. Scoop the oat pulp into a small bowl and set aside. Clean out your blender and sieve with a good rinse of water until no pulp residue remains.
  8. Place sieve over top of your blender and pour the milk in once again and strain.
  9. Rinse out the bowl and sieve once again. Strain the milk through the sieve into the bowl (optional). If you don’t want to strain again, add in your mix-ins and blend on low.
  1. Try mixing in 1.5 tbsp maple syrup, 1 tsp vanilla, 1/4 tsp fine grain sea salt (enhances sweetness) and 1/4 tsp cinnamon.
  2. The milk will settle so give it a good shake before using. It will last in the fridge for around 4-5 days.
Adapted from ohsheglows.com
Adapted from ohsheglows.com
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