Homemade Oat Mylk Recipe

Makes: about 6 cups

Nutritional Highlights: Oat mylk is a good source of B vitamins and soluble fiber, which promotes heart health.

“Fun Fact” / Tips & Tricks Section: Try not to squeeze your oats through the nut mylk bag too tightly, or else your mylk may turn out a bit slimy.  Also note, that because this product is ultra fresh and preservative free, the shelf-life is shorter than that of a store-bought mylk.  Enjoy your homemade oat mylk within 3-4 days.

Ingredients

6 cups of water

1/2 cup oats

2-3 pitted dates (optional)

1/2 tsp vanilla extract (optional)

pinch of sea salt

Equipment

Measuring cups and spoons

Blender

2 medium bowls

Fine mesh sieve

Liquid storage container or jar

Nut milk bag (optional)

Directions

Combine oats and water in a blender bowl and let sit for one hour (can be done at room temperature or in the refrigerator).  Once the oats have soaked add sea salt, dates and vanilla extract (optional) and blend on high for one minute.

Place a fine mesh sieve over a large bowl and pour blended oat mixture through sieve.  Discard oat pieces caught in the sieve.  Oat milk can be enjoyed as is, or for a smoother product set up a nut milk bag over a medium bowl. Pour oat mixture through the nut milk bag and gently squeeze oat milk through the bag. Do not over squeeze, or oat milk will become slimy.

Transfer contents squeezed through the nut milk bag into a storage container or jar with a lid and refrigerate. Oat milk will last 3-4 days in the refrigerator.