How To Make Oat Milk Recipes
HOMEMADE OAT MILK
Oat milk is both inexpensive and incredibly easy to make it home, and its foaming properties and pleasing taste make it a satisfying dairy-free alternative to your morning coffee routine.
Provided by Food Network Kitchen
Categories beverage
Time 6h10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Combine the oats with enough water to cover in a medium bowl. Soak the oats, refrigerated, to soften, at least 6 hours and up to overnight.
- Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.) Whisk in the maple syrup, vanilla and 1/4 teaspoon salt. Store the oat milk in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts : Calories 120, Fat 1.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 75 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 4 grams, Sugar 10 grams
HOW TO MAKE OAT MILK
Make our easy oat milk recipe using just one ingredient. It's ideal if you're lactose intolerant or want a vegan alternative to cow's milk
Provided by Miriam Nice
Time 25m
Yield Makes approximately 750ml
Number Of Ingredients 1
Steps:
- Put the porridge oats in a bowl and cover with tap water until the oats are submerged. Cover the bowl (a shower cap or teatowel work well) and leave for 4 hrs or overnight, somewhere cool, but not in the fridge.
- Sieve the mixture, discarding the water, and rinse under the tap for a few seconds.
- Tip the oats into a liquidiser, or food processor. Cover with 750ml cold water and ½ tsp fine sea salt. Blend for 2-4 mins until completely smooth, and there are no oats visible. The finer you make the mixture, the creamier the milk will be.
- Line a sieve with a clean piece of muslin, or a cloth with a mesh - it needs to have small holes, so a j-cloth or teatowel might not work. (You could also try a fine strainer or meshed coffee filter.)
- Put the lined sieve over a bowl or jug, and pour in the oat milk. Leave to strain for 1 hr. Every once in a while, use a spoon to scrape the bottom of the cloth to disperse some of the sediment, this will help speed up the straining.
- When most of the liquid is in the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk. Discard leftover oat pulp (or make a body scrub by adding used coffee grounds).
- If you want thinner consistency, add 50ml cold water to the mix, before pouring into a bottle or container. See our troubleshooting tips below. Will keep for 2-3 days in the fridge. Shake well before use.
Nutrition Facts : Calories 35 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
HOMEMADE OAT MILK
You can add cocoa powder or freeze-dried fruit (powder) to make this flavored oat milk!
Provided by Gillian Rajchel
Categories Breakfast and Brunch Drinks
Time 35m
Yield 1
Number Of Ingredients 5
Steps:
- Put water, oats, maple syrup, vanilla extract, and salt into a blender. Blend until combined, about 1 minute. If you blend it for too long, it will become slimy.
- Pour mixture over a thin towel, or very fine strainer, into a bowl. Strain again for the smoothest result. Pour oat milk into a container or cup and refrigerate until cold, about 30 minutes.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 27.4 g, Fat 1.4 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 165.3 mg, Sugar 12.4 g
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- Add oats, water (the lesser range will yield thicker, creamier milk, the higher range will yield thinner milk), salt, and any additional add-ins (optional) to a high-speed blender. Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 30 seconds - 1 minute or until the mixture seems well combined. It doesn't have to be 100% pulverized. In fact, over-blending can make the oat milk slimy in texture.
- Scoop out a small sample with a spoon to test flavor/sweetness. If it's not sweet enough, add more dates.
- Pour the mixture over a large mixing bowl or pitcher covered with a very thin towel or a clean T-shirt. In my experience, it benefits from a double strain through a very fine towel to remove any oat remnants. A nut milk bag seemed to let too much residue through.
- Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Shake well and enjoy cold. DO NOT HEAT or it will thicken and become gelatinous in texture. It's delicious as is or added to granolas, smoothies, and baked goods!
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