If you’ve been to a coffee shop recently, you might’ve seen a new dairy-free alternative pop up
on the milk list: oat milk. Now, if you’ve never tried it, I can understand why you might be
unimpressed or even think “gross, who is trying to make milk out of oats?”, but I can assure you
that this stuff is legit. Oat milk is creamier than almond milk and milder in taste, so it truly is
universal. I’ve used it in my baking, and even in soups! Anyone with a lactose sensitivity or who
lives a dairy-free lifestyle, you’re welcome. Even those who drink dairy milk on the reg will
appreciate what this healthier, protein-packed option does for their mid-morning latte.
Yields one 32-oz. bottle
● 1 cup old-fashioned rolled oats
● 3 cups water
Combine oats and water in a bowl. Let soak for 30 minutes.
Strain and discard water. Add oats to blender. Top with 3 cups of FRESH water.
Blend on high for about a minute or until mixture is smooth. Pour into a cheesecloth-lined bowl
and strain. Discard oats (or save pulp for oatmeal).
Pour oat milk into a glass bottle or jar and keep in the fridge for up to 5 days.
That’s it! This super simple recipe is not only cheap, but easy! I like to buy my oats in bulk at
bulk food stores to lessen my impact on the planet. Tastes great in coffee (froths up SO well), in
cereal, soups, baked goods, or any recipe that calls for milk! It is a wonderful substitute for the
real deal and is entirely plant-based and nutritious. Enjoy!