Recipe: Oat Milk
by Colleen Doyle
Homemade oat milk’s a wonderful solution to a packaging problem. Store-bought oat milk (and many other boxed liquids) come in a drink cartons comprised of 75% paper, 20% plastic, and 5% aluminium foil. There’s usually a plastic pour spout on the top of the carton. Making your own cuts down on packaging waste – and is also far more economical.
A quart of organic oat milk from the store will usually cost around 3 to 4 dollars. The oat groats I bought in bulk only cost $1.69/lb. Oat milk’s smooth and creamy. Many agree that of all the milk substitutes, oat
milk in most similar to dairy in texture. Cooked oat milk tastes nutty; raw oat milk has a slightly grassier flavor. Both are easy to make!
0.25 cup raw organic oat groats
4 cups water
0.25 tsp of sea salt
Directions: Cooked oat milk
1. Soak the oat groats in a bowl of water for about 8 hours. Rinse the oats and discard the soaking water.
2. Place the oats, salt, and 1 cup of water in a saucepan. Bring to a boil then cover and simmer over low heat for 40 minutes. Remove from heat and let the oats cool completely.
3. Blend the cooked oats with the 3 cups of water until very smooth (I used my immersion blender and added the water directly to the saucepan—which meant less dishes to wash afterwards!).
4. Strain through a fine mesh strainer into an airtight container. You can reserved the solids to use in a baking recipe (I simply warmed mine up with a little water and ate them as a porridge the next morning).
You can also make raw oat milk:
1. Leave the soaked and rinsed oats in a colander in a cool spot for 12-24 hours to initiate the sprouting process. Then blend the oats with the 0.25 tsp of salt and 4 cups of water until very smooth. Let the blended oats sit for 1 hour before straining.
2. The oat milk will keep for 3-4 days in the refrigerator. Use it as a cooking base, pour it over cereal, or drink it straight. I sweeten mine with a little honey and freshly ground cinnamon!
(image: Colleen Doyle, No Trash Project)