Creamy Dreamy Oat Milk

Guys I am obsessed with oat milk. I have been making cashew milk at home for years now and have experimented with hemp milk and almond milk and am now absolutely in love with oat milk.  You can check out my cashew milk recipe here.  I love love love it! This oat milk recipe results in a smooth, creamy milk that keeps for at least 5 days in the fridge and is super simple to whip together.  The milk just has a wonderful creamy texture and makes everything taste really yummy.  My matcha latte, tea and even coffee (which I occasionally enjoy) taste better with this milk.

Here's a quick summary of the health benefits of oats:

• Stabilizes blood sugar and extends the feeling of fullness: Oats increase the viscosity of the contents in our digestive tract which means it gives us the feeling of fullness for a longer period of time and also helps to keep our blood sugar stable. These benefits are likely related to the unique carbohydrates found in oats called beta-glucans.
• Smaller waist circumference, lower body mass index (BMI), and decreased risk of metabolic syndrome in adults have all been associated with oatmeal intake in recent studies.
• Oats have also been found to improve overall cardiovascular health. In a very large scale study in Denmark involving over 50,000 adults between the ages of 50–64 years, intake of oats has been associated with decreased risk of heart attack. Researchers conducting this study pointed to potential roles for both soluble and insoluble fibres in producing the study results.
• Oats provide a significant source of nutrients including: manganese, phosphorus, copper, biotin, vitamin B1, magnesium, chromium, zinc and protein (5g per 1/4 cup uncooked).

As I attempted to make oat milk, I experimented with various methods.  Initially, I made them straight up without soaking this resulted in a grainy milk that probably required straining.  Then I soaked another batch overnight and blended with the soaking liquid, this resulted in a smooth milk but was rather slimy (still tasted good though!).  I then made another batch and soaked for 15-2o minutes then blended, again it was a grainy milk. I finally soaked overnight, rinsed and blended it with fresh water and this was by far my favorite method.  It resulted in a thick, smooth and non sticky oat milk. Perfectly yummy!  I preferred this method both from a nutrition perspective as well as from a health perspective.

Oats contain phytic acid on the outer later.  This is a protective mechanism for the grain, but hinders absorption of minerals.  If cooked, much of the phytic acid is removed and mineral absorption is then improved.  However, given that we're not cooking the oats, I believe soaking them is beneficial as it will remove much of the phytic acid and therefore allow the nutrients in the oat milk to be much better absorbed. So truly this method of preparation is a win-win both nutritionally and from a taste perspective.

To prepare the recipe begin by soaking 1 cup of thick cut rolled oats in fresh filtered water overnight or 6-8 hours. Next strain and rinse the oats and place in a blender.  Top it with 5 cups of water (more if yu want a thinner milk or less if you prefer a thicker milk) and 2-3 pitted dates.  You can add a pinch of sea salt and 1 tsp of vanilla to your taste.  Blend for one minute on high and place in an airtight container and keep refrigerated for up to 5 days.

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Creamy Dreamy Oat Milk

Yield: 6 cups

Author: Lara

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Simple, creamy oat milk recipe that'll trump any store bought oat milk!

Ingredients

• 1 cup of thick cut rolled oats
• 5 cups of filtered water (more for soaking)
• pinch of sea salt
• 1 tsp vanilla

Instructions

1. To prepare the recipe begin by soaking 1 cup of thick cut rolled oats in fresh filtered water overnight or 6-8 hours.
2. Next strain and rinse the oats and place in a blender. Top it with 5 cups of water (more if you want a thinner milk or less if you prefer a thicker milk) and 2-3 pitted dates. You can add a pinch of sea salt and 1 tsp of vanilla to your taste.
3. Blend for one minute on high and place in an airtight container and keep refrigerated for up to 5 days.

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