How to Hack Homemade Oat Milk
Oat milk is all the rage right now, and for good reason. Oat milk possesses a sweet and creamy quality that nut milks can’t provide. The oats gloriously add thickness and richness, rendering it more comparable to cow milk than anything we have experienced. However, picking it up at the grocery store can prove a bit more difficult than soy, almond, or even hemp milks. But with some rolled oats, water, and a high speed blender, you can easily whip up oat milk at home.
We developed two very versatile flavors for different applications: one sweet and one savory. The vanilla-cardamom oat milk will probably be the one most easily used on an everyday basis. Think smoothies, coffee, baked goods, or pancakes. Try adding cacao, goji, or peanut powder for other variations of flavor. The garlic-onion oat milk, while a little less conventional, would be a fantastic option to use in macaroni and cheese, cornbread, or as the liquid in a stew or soup. This savory oat milk might be our stroke of genius for 2019. You’re welcome.
DIY Oat milk
(Makes 1 quart)
- 1 cup rolled oats
- 4 cups water
- 1/2 teaspoon kosher salt
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 cup fresh garlic cloves (about 5-8 cloves, depending on size)
- 1/4 cup dried onion flakes or onion powder
- zest of 1 lemon (easiest to use a vegetable peeler to remove zest)
1. Add all ingredients to the blender. Optionally, add the ingredients for vanilla-cardamom or garlic-onion variations.
2. Blend on high until thoroughly combined.
3. Strain using nut milk bag or fine mesh strainer (or fine mesh strainer lined with flour sack towel) or just a flour sack towel. If using a towel only, you might have to wring out the liquid while maintaining the solids on the inside.
4. Store in an air-tight container; refrigerate for up to 7 days.
Show us your DIY Oat Milk by tagging @Britandco on Instagram!
(Recipe by Ashley Bare / Brit + Co; styling by Kayla Haykin / Brit + Co; photos via Brittany Griffin / Brit + Co)