Oat Milk (Homemade Plant-Based Milk)
Ingredients (for about 1 liter)
• 1 cup (90 g) rolled oats (not instant)
• 4 cups (950 ml) filtered cold water
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon honey or agave syrup (optional, for sweetness)
• A pinch of sea salt
Preparation
1. Soak the oats (optional):
Place the oats in a bowl and cover with cold water. Let them soak for 15–30 minutes. Then drain and rinse well.
This helps remove excess starch and prevents the milk from becoming slimy.
2. Blend:
Add the soaked oats (or dry oats if you prefer a stronger flavor) to a blender along with the 4 cups of water.
Add vanilla, honey, and salt.
Blend on high speed for 30–45 seconds.
3. Strain:
Pour the mixture through a nut milk bag, a fine cheesecloth, or a fine-mesh strainer.
Do not squeeze too hard—press gently to avoid a sticky texture.
4. Store:
Pour the strained milk into a glass bottle with a tight lid and refrigerate.
It keeps for 3 to 4 days in the refrigerator. Shake well before each use, as natural separation is normal.
Tips
• For a creamier texture, use only 3 cups of water.
• Add 1 pitted date while blending for natural sweetness.
• The leftover oat pulp can be reused in cookies, pancakes, or even as a gentle facial mask.