I can drink milk, as long as I am (and those around me) ready to face a day of major turbulence in my stomach.
For a person who loves milk, getting to know that I was lactose intolerant was dreadful. So, over the years, I’ve tried all sorts of milk substitutes. But I’ve grown to love homemade milk.
The creamy cashew milk is my go-to for popsicles, and the slightly nutty almond milk has been part of countless baked goods.
So after successfully making both innumerable times, I wanted to give oat milk a try. And I am glad that I did.
There is no soaking and peeling like in almond milk. There is no need for a good grade blender like in cashew milk. Oat milk is faster and not one bit fussy.
You toss all the ingredients and pulse once to get creamy and luscious oat milk. It is a tad sweet with just enough oat-y flavor to give the milk some heartiness.
How to make Oat Milk?
Oat milk is an excellent choice if you are lactose intolerant, want a low-fat milk alternative or a dairy-free substitute. And, oh, it is the most basic and easiest recipe ever.
You take rolled oats, add some water and a pinch of salt and then blend for barely 50 to 60 seconds. I wanted to give the oat milk some extra flavor, so a hint of cinnamon powder went in there.
I enjoy the sweet, woodsy note of cinnamon, but it is an entirely optional ingredient. Do feel free to leave it out.
Another ingredient in my oat milk was date syrup. That’s what gave the milk the gorgeous cream shade instead of snowy white. Plus, it imparts a perceptible sweet taste to the milk.
If you don’t have date syrup, then maple syrup or honey will do the trick. Dates are also an option, but remember to soak them in warm water until they soften. Un-soaked dates do not blend as well and leave chunks behind.
Once the ingredients are blended, strain the mixture. I made use of my soup sieve, but a fine mesh strainer should work well.
The one rule to making oat milk is to stick to rolled oats. They give the best result. You can make gluten-free oat milk by using 100% certified gluten-free oats.
For every one cup of rolled oats, I used three cups of water. The ratio kept the oat milk creamy, which is how I prefer it. For those who like a thinner consistency, up the amount of water.
If you lean towards thicker oat milk, lessen the amount of water. For an extra indulgent and luxuriously rich oat milk, add a handful of soaked cashew nuts to the ingredients before blending.
Tips to note:
Don’t run the blender for long. It will make the mixture runny and slimy like porridge.
Another tip is to use cold water to prevent the milk from getting a mushy texture. I used refrigerated water, and it worked great.
Don’t heat the milk. Like oats, the milk thickens with heat. If you want to add oat milk to coffee or tea, I advise pouring it in your cup.
What to do with the oat pulp?
When you strain oat milk, there’ll be pulp leftover. A lot of people just bin it. I find that wasteful since it is perfectly usable. More than that, using it keeps the kitchen zero-waste!
So, I add it to my roti/parantha dough or muffins. I’ve also used it for everyday bread. You can even add it to pancakes or waffles.
Serving the milk
This plant- based milk is best enjoyed cold. I refrigerate mine for at least 30 minutes before using it. You can easily store it for 3 to 4 days.
Oat milk does tend to separate as it cools. Do shake your bottle before serving or using.
Besides drinking ice cold, creamy oat milk as-is, it’s great for breakfast cereal. You can use it in a smoothie, iced-coffee, shake, or chocolate milk. It’s also a fabulous plant-based alternative for baked goodies.
- For a sweeter version, add a teaspoon of vanilla extract and 5-6 soaked dates.
- For chocolate oat milk, add a tablespoon of cocoa powder.
- For a thick banana shake, add sliced banana and the seeds of 2 green cardamoms.
Benefits of Oat Milk
You make the oat milk from scratch, so you know that it is free of preservatives and emulsifiers. That makes it far healthier than store-bought milk.
If you are allergic to nuts, almond milk, and cashew milk are out of the picture. In that case, this milk is spot on. And that’s not all. It has plenty of other benefits.
It has enough proteins to beat coconut milk as a non-dairy option. It is full of dietary fiber and an abundance of B vitamins, making it great for your gut and energy levels.
Oat milk is also low on fat and sugar, meaning you don’t consume many calories with it! What more can you ask from nutritious milk that’s also delicious, creamy, and rich?
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- 1 cup Rolled oats
- 3 cups Cold water
- 3/4 tsp Cinnamon powder Optional
- 2 tsp Date syrup You can use maple syrup/ honey / soaked dates
- A small pinch of salt
- Place all the ingredients in a blender.
- Blitz for 50-60 seconds.
- Strain using a fine-mesh strainer into a large bowl. Don't press on the leftover pulp. That will make your milk granular.
- Save the pulp for another use.
- Taste and adjust the milk for sweetness.
- Refrigerate the milk for at least 30 minutes before consuming it.
- Serve chilled and enjoy!
- This should last 3-4 days in a covered jar/bottle in the refrigerator.
Oh I always used to think making oatmilk is a tedious task but you made it sound so easy!
Natasha Minocha says
I used to think so too...turns out its the easiest one! Hope you try it sometime. Thanks for stopping by, Anusha xoxo
I just tried this, it's such an easy and delicious milk! The cinnamon adds a wonderful flavour. Thank you for sharing xx
Natasha Minocha says
Thanks so much for your lovely feedback, Natalia! 🙂
Have you any recipe ideas for using up the pulp? Seems a shame to throw it out but I'm short on ideas as recently changed to a lactose and meat free diet. Any tips gratefully received.
Natasha Minocha says
Hi Julie, this is an excellent question! I dislike food wastage too. You can spread the pulp out on a baking tray and bake it till it is dried out completely. Once cooled, you can use it in place of breadcrumbs or simply add it to anything you're baking or your veggie burger patties. Hope this helps. 🙂