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Homemade Creamy Oat Milk (secret ingredient)!

Oat milk is all the rage but purchasing the store-bought brands can be a bit pricey. So if you’re trying to save a few bucks, or if you just prefer making things from scratch, today I’m sharing with you my Homemade Creamy Oat Milk (which includes a secret ingredient that makes it extra creamy)! This oat milk is so easy to make and takes just 5 minutes to whip up. Creamy dreamy goodness is just a blend away!

Oat milk is all the rage but purchasing the store-bought brands can be a bit pricey. So if you're trying to save a few bucks, or if you just prefer making things from scratch, try my Homemade Creamy Oat Milk (which includes a secret ingredient that makes it extra creamy)! This oat milk is so easy to make and takes just 5 minutes to whip up. Creamy dreamy goodness is just a blend away!

So what makes extra creamy oat milk? The secret ingredient to making creamy oat milk? Drumroll please… after testing I found that adding ¼ unsweetened shredded coconut made the oat milk extra rich and creamy! You do not taste the coconut flavor, it’s just a quick simple hack that really takes this oat milk recipe to the next level. Need a sub? Swap the shredded coconut with ¼ cup softened cashews. Cashews will also make the oat milk creamier but you will need to soak them first by soaking them in water for 6 hours or overnight. For this reason, I prefer using the coconut as there is no planning or prep needed.

Common Questions:

Why is homemade oat milk slimy? When oats are heated, the starches thicken, just like when you cook oatmeal. It’s the heat that makes oat milk slimy which can come from the friction in your blender. The key to ensuring your oat milk isn’t slimy is to keep the ingredients cold. I have three tips for this. 1: use cold water. 2: add a handful of ice to ensure it’s extra cold. 3: blend for only 30 – 45 seconds, any longer and the oat milk can start to heat up.

How long can you keep homemade oat milk? When kept in an air-tight container in the fridge it should keep for 5 days or maybe a bit longer.

Does homemade oat milk taste good? OMG yes!! While some homemade oat milk can taste thin or bland, my recipe is super creamy and flavorful with a smooth silky texture. I love drinking a glass of it along with a vegan chocolate chip cookie for dunking.

What to do with oats after making oat milk? You can save the leftover oat pulp and stir it into your oatmeal or overnight oats, add it to your smoothies, make my Almond Pulp Crackers (but sub the almond milk pulp with your oat pulp), or use it to substitute some of the flour in your baking such as making cookies or pancakes.

What happens if you boil oat milk? I do not recommend heating homemade creamy oat milk as it will thicken due to the starches in the oats.

Blend all the ingredients to make the oat milk

How to make Homemade Creamy Oat Milk:

Add the water, ice, oats, shredded coconut, maple syrup, vanilla extract, and a pinch of salt to your blender, and blend on high for 30 – 45 seconds. I recommend using a high-speed blender for the best result, but a regular blender should work fine as well.

I prefer using rolled oats for this recipe as no soaking is required but if using steel cut oats, you will need to soak them first for at least 30 minutes or overnight.

Make sure you blend it for 45 seconds max to ensure it doesn't get slimy.

Do not blend any longer than 45 seconds or you run the risk of warming the oat milk which will make it slimy. If you are gluten-free make sure to use certified gluten-free oats.

Pour through a nut milk bag

Line a large bowl with a nut milk bag and strain the milk through the bag. If you do not have a nut milk bag you can use a thin tea towel or a strainer lined with cheesecloth.

And gently squeeze to extract the milk

Gently squeeze the bag until all of the milk is strained through. Make sure to squeeze the bag lightly, as squeezing it too much can make too much oat pulp leak through. Discard the pulp or use it in any of the ways listed in the recipe notes.

Transfer the oat milk to a sealable container and pop it in the fridge. Use as desired. The oat milk will naturally separate as it sits so just give it a shake before using. This homemade oat milk recipe will keep fresh in the fridge for up to 5 days or longer.

Oat milk is all the rage but purchasing the store-bought brands can be a bit pricey. So if you're trying to save a few bucks, or if you just prefer making things from scratch, try my Homemade Creamy Oat Milk (which includes a secret ingredient that makes it extra creamy)! This oat milk is so easy to make and takes just 5 minutes to whip up. Creamy dreamy goodness is just a blend away!

Flavored oat milk ideas:

  • Add 2 tablespoons cocoa powder or cacao powder plus an extra tablespoon of maple syrup to make chocolate oat milk.
  • Add a handful of fresh or frozen berries (such as strawberries or raspberries) to make a berry-flavored oat milk

This homemade creamy oat milk is…

  • creamy
  • easy to make
  • takes just 5 minutes
  • super tasty!

More vegan oat recipes:

Strawberry Oat Bars
Banana Bread Oatmeal
Pumpkin Spice Oatmeal
Oatmeal Chocolate Chip Cookies
Easy Vegan Breakfast Sausage Patties
Homemade Dog Treats

For another favorite non-dairy milk recipe try my recipe for Strain-Free Cashew Milk. If you want to see more plant-based milk recipes from me such as almond milk, soy milk, or rice milk, let me know in the comments!

If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.

Print Recipe

Homemade Creamy Oat Milk

This oat milk is so easy to make and takes just 5 minutes to whip up. Creamy dreamy goodness is just a blend away!

Prep Time5 mins

Total Time5 mins

Servings: 8 (makes about 4 cups)

Calories: 65kcal

Ingredients

  • 4 cups cold water
  • 1 handful ice cubes
  • 1 cup rolled oats
  • ¼ cup unsweetened shredded coconut
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • 1 pinch salt

Prevent your screen from going dark

Instructions

  • Add all of the ingredients to your blender, and blend on high for 30 – 45 seconds. Do not blend any longer than 45 seconds or you run the risk of warming the oat milk which will make it slimy.

  • Line a large bowl with a nut milk bag and pour the milk into the nut milk bag. If you do not have a nut milk bag you can use a thin tea towel or a strainer lined with cheesecloth. Gently squeeze the bag until all of the milk is strained through. Make sure to squeeze the bag lightly, as squeezing it too much can make too much oat pulp leak through. Discard the pulp or use it in any of the ways listed in the recipe notes.

  • Transfer the oat milk to a sealable container and pop it in the fridge. Use as desired. The oat milk will naturally separate as it sits so just give it a shake before using. Oat milk will keep fresh in the fridge for up to 5 days or longer. I do not recommend heating homemade oat milk as it will thicken due to the starches in the oats.

Notes

How to use leftover oat milk pulp: stir it into your oatmeal or overnight oats, add it to your smoothies, make my Almond Pulp Crackers (but sub the almond pulp with your oat pulp), or use it in your baking. 
How to use homemade oat milk: use it on cereal, in a smooth, as a refreshing drink, in coffee or tea, or in baking. I do not recommend heating homemade oat milk as it will thicken due to the starches in the oats.
Flavored Oat Milk Ideas:

  • Add 2 tablespoons cocoa powder or cacao powder plus an extra tablespoon of maple syrup to make chocolate oat milk.
  • Add a handful of fresh or frozen berries (such as strawberries or raspberries) to make a berry-flavored oat milk

Coconut substitute: replace the coconut shreds with ¼ softened cashews. Soften the cashews first by soaking them in water for 6 hours or overnight.
Maple syrup substitute: sub agave, white or brown sugar, or 1 – 2 pitted dates.
Nutrition: please note that the nutrition is based on all of the ingredients including the pulp. So the actual nutrition will differ slightly. 

Nutrition

Serving: 1serving (recipe makes 8 servings) | Calories: 65kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 81mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

More dairy-free milk recipes you might enjoy…




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