This easy oat milk recipe takes no time at all to whip up and you choose the ingredients to customize it to be just the way you like it. 

Do you need it for a savory recipe? Do you want a touch of sweet or spice? Do you need to ensure that it’s gluten-free? Enjoy plant-based milk that is yummy, satisfying and so versatile. Don’t forget to enjoy the art of cooking, and the joy of eating, in the process.

Easy Oat Milk: Yield: 1 ¾  Cups

INGREDIENTS:

½ Cup Rolled Oats

1 Medjool Date, pitted and chopped 

2 Cups Filtered Water 

½ tsp Vanilla Extract

1 pinch Sea Salt

DIRECTIONS:

  1. In a high powered blender, add rolled oats, chopped date, water, vanilla extract, and sea salt. Blend on high for 25 seconds, the mixture will be incorporated, but not smooth.
  2. Pour mixture through fine-mesh strainer into a mason jar. Most of the milk will pass through, leaving the remaining oats.  You can gently press on this remaining oat byproduct to extract additional milk, but do not press too hard or too much of the slippery part of the oat will get into the milk. Reserve this extra oat byproduct for use in smoothies or add to your morning oatmeal.
  3. Place lid on mason jar and store milk in your refrigerator.  Before using, shake well to reincorporate the milk as separation is natural over time.  Milk is best up to four days.

Bonus Recipe! Decadent Hot Chocolate: Yield: 1 ½  Cups

INGREDIENTS:

1 ¼ Cup Homemade Oat Milk

2 TBSP Chocolate Chips

1 TBSP Cocoa Powder

1 TBSP Granulated Sugar

DIRECTIONS:

  1. Add all ingredients into a small saucepan. Heat over medium heat, whisking frequently.  Do not boil. 
  2. When chocolate chips have fully melted and mixture is thoroughly warmed, stir with spatula to incorporate any chocolate that has settled to the bottom of the pan.  Portion into mugs and enjoy.