Homemade Oat Milk

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Why spend the money when you can make your own homemade oat milk. 5 minutes from start to finish and you can absolutely adjust the ingredients and how thick or thin you like it. There are a few very important tips to making this non-slimy so please read my notes below. You will need:

Homemade Oat Milk

Why spend the money when you can make your own oat milk at home. 5 minutes from start to finish and you can absolutely adjust the ingredients and how thick or thin you like it. There are a few very important tips to making this non-slimy so please read my notes below. You will need:
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Ingredients 

  • 1 cup organic rolled oats
  • 3 cups freezing cold filtered water — or less depending on how thick you like it
  • 1-2 tablespoons maple syrup or date syrup — any sweetener works
  • pinch of salt

Instructions 

  • Add all of your ingredients to a blender and make sure your water is freezing cold. Blend for 25 to 30 seconds maximum, you do not want to over blend this because you can be left with a very gummy milk.
  • You can use any sweetener of choice and adjust the water according to how thick or thin you like your milk.
  • Gently strain it through a nut milk bag or a cheese cloth and store in a mason jar in your refrigerator.
  • Shake well before each use as it separates. Enjoy.

Video

Notes

I use organic rolled oats and rolled oats work best here. The water must be freezing cold and you cannot blend for more than 25-30 seconds. Very gently squeeze it and pass it 1-2 times through a nut milk bag or cheese cloth for best results. Stores in your fridge for 7-10 days depending. Works perfectly with coffee, overnight oats, chia pudding etc. it is not good if you heat it on the stove as it will thicken.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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