Hi, hola! Today I want to share a quick recipe for a drink I’ve been really enjoying this past week, homemade oat milk. You can of course purchase it from the the store, but if you make it at home you’ll know exactly what has gone into it. I used to buy it but after reading the ingredients list I was motivated to start making my own. It isn’t exactly as the one I used to buy, but it is healthier and it doesn’t have anything I don’t want in my body.
The recipe is quite simple and I’ll also give you some variations that, though they take a little longer, will add more nutrition and flavours. But before we get to the recipe I’d like to answer a very important question I’ve received regarding oats and oat flour.
Are oats gluten and/or wheat free?
Pure oats are naturally gluten-free, but not always wheat-free. Many oat brands are processed alongside wheat, barley and other grains, and so this contaminates the oats. However, there are some brands that process their oats away from possible contaminates. Here are a few. So, if you need to avoid both gluten and wheat make sure that the oats you buy are certified both wheat and gluten free. Also be aware that not all people with celiac disease can tolerate oats.
Now, let’s move on to the oat milk recipe and variations.
Some commercial oat milk brands add thickeners like sunflower oil, gums, or starches. You will notice that I only used oats and water to prepare the “milk”. My milk is thinner but if being used right away it doesn’t really matter. One variation to my recipe is to cook the oats before blending. The cooking process helps yield a thicker oat milk that won’t, or shouldn’t, separate. Cooking is really up to you and will depend on how much time you have.
Another variation that not only adds thickness to the milk, but also nutrition, is the addition of nuts. This recipe by Joy The Baker use cashews and it looks delicious.
You can add more nutrition to your oat milk, or any other homemade non-dairy milks, by adding some protein powder or fruits — I made a smoothie out of mine to pack in some more vitamins.
- 1 cup old-fashioned or rolled oats (gluten-free & wheat-free brand)
- water for soaking
- 3 cups of water
- honey, maple syrup, date syrup or brown sugar or any other sweetener, optional
- cinnamon, optional
- vanilla or almond extract, optional
- fine sieve or cheese cloth, if straining
- Place the oats in a large bowl and pour enough water to cover. Allow to sit for 10 minutes. Drain and place in blender. Pour in 3 cups of water and sweetener or additional flavorings if desired. Process until the oats have completely broken down into a creamy liquid. You may add more water if a thinner milk is desired, or less for a slightly thicker consistency. Some people choose to strain the milk through a cheese cloth, I don’t. But if you do make sure to save the ground up oats for baking. The milk will keep in the refrigerator for a few days, but it may separate and need to be shaken before using.
I prepared this batch so I could use it for a strawberry smoothie. I know it isn’t strawberry season but I just had such a strong craving for them. I was also craving summer weather — hence the blue seashell drink stirrer. You can use your favorite seasonal fruit instead of strawberries.
Have a great weekend!
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