Today's post continues on with my fascination with making homemade dairy-free milk. This time around it's oat milk. This vegan milk is by far the thickest and creamiest milk I have made. While most nut milks leave you with quite a lot of pulp, this oat milk blends so well that you're retaining all of the nutrients in the milk itself.
Forget paying up to $3 per carton in stores, this will set you back less than 10% of that - just 25 cents!
Another great thing about this milk is that you can change it up and flavour it any way you please. Use the Vitarium Drink Mixes for chocolate, strawberry or banana sugarfree oat milk for a healthy kid-friendly drink.
Or simply add a few drops of flavoured liquid stevia - my current obsession is Now Foods Better Stevia in French Vanilla and it just happens to be on sale for $1 at iHerb.com! Enter NDW884 to save on your first order.
Anyway, I digress, here's what you will need.
1 Cup of Gluten Free Oats
4 Cups of Water
1-2 tsp Natvia or Norbu
Soak the oats in all of the water for around 10 minutes
Transfer this mixture into a high-speed blender and pulse until smooth
Take a sieve (or nut milk bag if you have one) and strain the milk, removing any lumps
To get the most from the oats, I like to re-blend the milk with the pulp
Strain the milk once more and stir in the Natvia until dissolved
Keep refrigerated for 3-5 days
Makes 1 litre/4 cups or 4 serves
Macros per serve
To calculate the macros per serve, I subtracted the leftover pulp (around 15g) from the weight of the oats.