Ingredients:
1 cup oats
3 cups cool or cold water
Equipment:
Blender
Fine mesh strainer (or cheese cloth or nut milk bag)
Jar
All the recipes suggest using rolled oat or stone ground oats, but all I had on hand were quick oats so I used those. Some say to soak the oats, some not. I soaked mine for about 10 minutes, maybe less. I added the oats and the water to the blender and let sit as I puttered about the kitchen. Next, blend on high, as high as you can, for 5 -7 minutes. You don't want to blend too long. Once blended, use a fine mesh strainer or cheese cloth, etc... and pour into a jar. All I had for straining was a rather large stainer, but that worked fine. I just had a few oatmeal pieces in the jar afterwards. Refrigerate your milk. Makes about 1.5 pints. Use it in coffee, baking, etc... but shake before use!
A few notes:
-Save the strained oat pieces, use as oatmeal for breakfast, in baking, etc...
-The recipes all say this volume lasts about a week but I'm almost done with mine 3 days in just from drinking in my daily coffees.
-Don't heat this milk. Pouring it in coffee, or using in baking, is ok, but heating it on the stove will create a goopy mess. Think oatmeal without the meal.
-Add sweetener and/or a pinch of salt if desired. I like my coffee unsweetened and even sweetened milk is too much for me.
-Bring a spoon. This milk is a little gummy and heavier than most milk I'm used to in my coffee, so it tends to settle. I now have a spoon on hand to stir my coffee as needed. I also end up using more of this milk than I would another milk, so something to think about.
-Make this milk zero waste and plastic free by getting your oats in bulk, recycling a jar for storage, and using the leftover blended oat parts.
Over all, I really liked making my own oat milk. When I make my next batch, I will use more water to oats, to see if I like the consistency better. When I run out of our excess minute oats, I will try using stone ground to see if it ends up being less gloopy. I may make some sweetened to try it with cookies or for drinking.
Next up, I plan to try rice milk! Who else out there makes their own non dairy milk? Tips, tricks?