Hi, all! Thanks for bearing with me as a took a hiatus graduating from my nurse practitioners program, passing my NP boards (yay!), and taking this summer to work as a nurse. Having just finished out whirlwind weeks of weddings and travel, I’m ready to continue to share delicious recipes with you. I recently discovered the best kept secret: making homemade “milks!” If you haven’t figured out, my go-to milk to buy is unsweetened almond milk. While it’s pretty inexpensive in the land of milk alternatives, this last summer I worked as a nurse at a peanut-free and nut-free camp. A quirky preference I have is only using creamer in hot coffee. (I prefer almond milk in my cold brew due to the coffee’s smoother, less bitter flavor.) I tried oat milk from my grocery store and fell in love with its richer and thicker consistency compared to its milk counterparts. Here’s how to make homemade Oat Milk, so you too can enjoy oat milk without the cost for coffee, smoothies, or however you choose to enjoy!
Ingredients (makes 4 c).
- 1 c old-fashioned oats
- 4 c warm water
- Cheese cloth or something similar to strain
- In a high speed blender, combine water and oats. Blend on high speed for 1-2 min.
- Pour blended mixture through cheesecloth or a fine mesh sieve to strain the leftover oats from the milk.
- Optional: the oats can cause a “sticky” consistency. I found straining the milk 2-3 times can help combat this.
- Store in the fridge in an airtight container for up to 1 week.
Adapted from making homemade coconut milk this summer (recipe soon!), which was originally inspired by Autumn Bate‘s video for “How to Make Coconut Milk at Home.”