After discovering oat milk, I’ve dabbled with more advanced homemade milk, and I can now tell you with confidence oat milk is where you want to start.
Why oat milk should be your first homemade milk
1. IT’S QUICK TO MAKE
It’s not uncommon for other kinds of homemade milk to require 8-12 hours soaking (either to rehydrate the ingredients or to make it more digestible). This little bad boy only needs 30 min! And no boiling needed (as does soy milk for example).
2. YOU ONLY NEED TO BUY ONE INGREDIENT
Yes, water and oats, that’s all you need. That’s why I love this recipe for emergencies when I don’t have milk in the house. Keep that in mind too!
3. OATS ARE AVAILABLE AT MOST BULK SHOPS
Let’s kick some zero waste goals and buy it in bulk! I have yet lived to find a bulk shop with no oats.
4. IT’S CHEAP
From what I’ve seen, the price of rolled oats at bulk shops is around 3 – 4.5 $/kg (Melbourne). Nuts such as almonds, on the other hand, can cost up to 20 – 27 $/kg in bulk shops.
5. IT’S THE ECO-FRIENDLY CHOICE
Oat milk is vegan, which means no dairy – great! But it’s also a good vegan option because some milk such as nut milk relies on much more extensive water usage than oats. Also, oats are also easily found local.
6. AND IT’S VERSATILE
I personally reserve almond milk, macadamia, coconut milk and similar to baking because of their distinct strong taste, whereas oat milk work in both baking and cooking. I’ve for example used it for vegan bechamel and it was so good.
So get to it! Here’s my recipe:
HOMEMADE OAT MILK
Prep: 10 min // Soaking: 30 min // Total time: 40 min // Serving: 2.5 – 3 cups
1 cup rolled oats (90 g)
2 ½ -3 cup water (590-705g)
1. SOAK OATS IN WATER FOR 30 MIN
Mix oats and enough water to cover the oats in a bowl. Let soak on the kitchen bench at room temperature for 30 min.
2. RINSE OUT WATER
Transfer the oats into a sieve over the sink to drain out the water. Run water over the oats to give them a quick rinse.
3. BLEND OATS
Transfer the oats into a blender and add water. Blend 1-2 minutes.
4. DRAIN MILK OUT
Prepare a cheesecloth over a bowl. If you don’t have a cheesecloth, no wokkas, check out other methods in the notes below.
Then transfer the oat mix from the blender into the cheesecloth. Squeeze out as much liquid as you can to obtain the oat milk and voila! If you’re using a strainer, press the milk down with the back of a spoon.
Store in an airtight container. I’ve kept mine for about 5-7 days with no problem. Shake before use.
VARIATIONS OF RECIPE
SWEETENED OAT MILK – If you want to sweeten your homemade oat milk, you can add 2 tsp of vanilla sugar, or 3-4 pitted dates. This can also help balance out the bitterness of the oats. Add either ingredient before the blending process.
Tips & notes
KEEN FOR LESS SOAKING TIME? Yes, you can. I’ve tried it but wouldn’t recommend it because the milk becomes to thin to my opinion. Think oat tea…
WHAT IF YOU DON’T HAVE A BLENDER? A small blender, smoothie blender, bullet blender, food processor, you name it, it will work.
WHAT TO DO WITH THE LEFTOVER PULP? The leftover oats in the cheesecloth are perfectably edible. I don’t have any specific recipes to recommend (yet!) but I’ve added before in bread, pancakes, biscuits and smoothies. I usually freeze the pulp in ice cube trays and use it when needed.
WHAT IF YOU DON’T HAVE A CHEESECLOTH? There are so many options out there! I sometimes use my thin produce mesh bags from ONYA. I just just use two at at time for a more finner strainer, and give them a quick wash before and after in the kitchen sink.
Also, IKEA sells a metal coffee filter which works perfectly as well.