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oat-milk-pour

Homemade Oat Milk

Kasia
Gluten free, Vegan, Soy free, Dairy free, Nut free
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American, British, European
Servings 750 ml
Calories 290 kcal

Equipment

  • Blender
  • Nut milk bag or other strainer
  • 3 300ml milk bottles or other storage
  • Large bowl

Ingredients
  

  • 80 grams Gluten free oats
  • 810 ml Water ice cold
  • 1 tsp Vanilla extract optional
  • Pinch Salt optional
  • 1-2 Pitted dates optional, for sweetness

Instructions
 

  • Place all of the ingredients into a blender and pulse on high-speed for 30-40 seconds (ensuring you do not over-blend as this may cause the mixture to become slimy)
  • Place a nut milk bag over a large bowl and pour the blended oat milk into the bag
  • Let the milk gently pass through into the bowl before lightly squeezing the bag to help encourage the excess liquid through (do not squeeze too hard to ensure the oat residue does not pass through)
  • Strain a second time to ensure smooth and creamy oat milk with no oat residues
  • Pour into air-tight containers (preferably with a screw-top lid) and place in the fridge
  • Enjoy!

Notes

  • Shake well before use as milk may settle
  • Store for 5-7 days in air-tight bottles in the fridge
  • Suitable for freezing up to 3 months
  • Calories are a rough estimate for the total 750ml batch
Keyword mylk, Oat milk, oat mylk, Oats, Vegan, vegan milk