Since I’ve been trying to cut down my dairy consumption*, I’ve been experimenting with different kinds of milks (see my almond milk recipe here). The only non-dairy milk available here is soy, which I don’t mind using as a cooking ingredient, but I’m still looking for milk that I can drink on its own. Oat milk is incredibly simple to make – all you have to do is soak, blend, and strain. It provides fiber, vitamin A, vitamin E, and folic acid, and is low in cholesterol.
*If you’re interested in why it might be a good idea to limit the dairy products in your diet, let me know and I’ll put some information in my next Sunday Musings post!
- 1 cup rolled oats
- 4 cups water
- 1+ tsp agave nectar/maple syrup/raw cane sugar/other sweetener (optional, to taste)
- Pour the oats into a big bowl and top with water. Place in the fridge for 24-36 hours.
- Blend the oats and the soaking water together, then strain the mixture into a jug.
- Stir in the sweetener (optional). If you’re going to use the milk for cooking purposes only, you probably don’t need the sweetener, but for drinking and using with cereal, it is much tastier with a tablespoon or so of something sweet.Add Media
You are never too old for milk and cookies! I used the oat milk as a substitute for almond milk in these vegan peanut butter cookies and they turned out really well.
Oat milk is very versatile: you can use it on cereal, in smoothies, in baked goods, and more. I’m going to try it with some granola for breakfast!
Now I’ve got to try my hand at making my own rice milk (who knew there were so many dairy substitutes?)…