Wednesday

Oat Milk

My lovely friend Sarah, gave me a recipe to try for oat milk and we loved it because it tasted great and it also will saves us a lot of money!  So I set about trying to satisfy the tastes of everyone in my family ~ this recipe is the result!



1 cup of gluten-free oats
6  1/2 cups of cold water
2 tablespoons pure maple syrup, honey or a few pitted dates to sweeten
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon or mixed spice, optional



Pre-soak your gluten-free oats in water for 1 hour, or overnight in the fridge, then drain and rinse well

Wash and sterilise two 1-litre bottles or jars.

Now place the oats, water, salt, maple syrup (or other sweetener), vanilla extract and spice if you are using, into a bowl.  

Using an electric/hand blender puree the ingredients for about 2-3 minutes.

Strain the oat milk through a fine sieve or a muslin cloth into a clean bowl.

Pour the oat milk into your prepared bottles or jars and seal.

Keeps well for 2-3 days in your fridge.


TOP TIP:
Leave out the sweetener and spice and just use oats, water and salt, for oat milk that you will be using for baking or cooking. 

Print Friendly