I used to think Cashew Milk was my favorite plant milk….
But then I had an oat milk latte.
Oat milk somehow manages to straddle the boarder between creamy and light – a feat that no other plant milks seem to accomplish, as far as I’m concerned. But what’s truly special about Oat Milk is how well it compliments lattes – whether you’re a chai lover, cappuccino addict, or golden milk kind sipper, Oat Milk will have you covered.
Don’t get me wrong – in my eyes Cashew Milk still takes the cake for being a perfect traditional milk replacement when it comes to cereals and drinking straight. But Oat Milk has its own thing going on.
As you’ll see in the recipe below, I use steal cut oats – but I want to give fair warning that if you don’t rinse them well post-soak or if you over blend your milk you will end up with a gelatinous oat milk on your hands. If that’s the case (or if you only have rolled oats in your pantry), then give making the recipe below with rolled oats and see which you prefer!
For those of you who are latte lovers, this recipe is a must! This oat milk is perfect for those who have a nut allergy, don’t want to fork over the cash for pricey cashews, or are just looking for an alternative plant milk!
Cover oats with water and soak overnight.
Using a sieve, drain your oats and rinse thoroughly with cold water.
Add oats, water and salt to a high-power blender.
Blend on high for 1 minute – don’t over blend, as the mixture can become gelatinous.
Using a nut milk bag, strain your milk (don’t forget to compost your pulp!).
Store in an airtight container for up to 5 days.
Nut milk thickens significantly when heated, so keep that in mind!
If the consistency of steel-cut oats is too gooey for your taste, you can use rolled oats and skip the soaking process altogether!
Ingredients
Directions
Cover oats with water and soak overnight.
Using a sieve, drain your oats and rinse thoroughly with cold water.
Add oats, water and salt to a high-power blender.
Blend on high for 1 minute – don’t over blend, as the mixture can become gelatinous.
Using a nut milk bag, strain your milk (don’t forget to compost your pulp!).
Store in an airtight container for up to 5 days.
Nut milk thickens significantly when heated, so keep that in mind!
If the consistency of steel-cut oats is too gooey for your taste, you can use rolled oats and skip the soaking process altogether!
Oh yummmm!! Gonna try this
Thanks for always sharing your awesome recipes
😋😋
alma 😘
Thanks, Alma!! You’re the best – I really appreciate your support 🙂