Homemade Oat Milk
This homemade oat milk is a better choice for a nut-free, dairy-free milk alternative. While you won’t get calcium in this non-dairy milk, you can always enjoy it with calcium-rich ingredients like sesame seeds. We don’t need dairy to meet our calcium needs, but we do need to meet those needs daily for the body to run better. If you are interested in learning more about optimizing your calcium intake or are looking for other dairy-free, plant-based alternatives, check out the Magnesium & Calcium Optimizer™ Program or the Better Plant-Based Nutrition™ Program.
Ingredients
Ingredients
- ½ cup oats
- 1 ½ cups water plus more for soaking (this will make a thicker milk, add 2 cups of water when blending for a thinner consistency)
- 1 tbsp maple syrup OR 1 medjool date pit removed
- ½ tsp vanilla extract
- Small pinch of salt
Instructions
Directions
- Soak oats overnight, or at least 8 hours, in water (cover oats by 2” of water). Drain and rinse oats.
- Place oats in a blender with 2 cups of cold water, vanilla extract, maple syrup (or date) and small pinch of salt and blend on high until liquid and has a consistency of milk.
- Place a nut milk bag or a fine mesh sieve lined with cheesecloth over a jug or a bowl, and slowly pour the milk through. Save for another purpose or discard pulp left in cheesecloth.
- Will keep chilled for 3-5 days. Shake well before use.
Notes
Courtesy of Natures Path