Homemade Oat Milk
2
- Makes3 cups
(Photography: Erik Putz, Prop styling: Madeleine Johari, Food styling: Ashley Denton)
Kate Taylor Martin, owner of Toronto-based Nutbar, says oat milk is probably the least straightforward plant-based milk to make at home, because it can turn gooey if you use too-warm water, or if you overblend, or if you heat it up. However, homemade oat milk tastes great if you chill and use it soon after you make it. Depending on your preference or what you’re using your oat milk for (Martin enjoys hers in smoothies), she recommends adding a pinch of sea salt, a dash of vanilla and/or maple syrup, or even a pinch of cinnamon.—Ria Elciario
Ingredients
4 cups very cold water
1 cup organic rolled oats
Instructions
In a blender, combine water and oats and blend on high for no more than 20 sec.
Place a fine-mesh strainer lined with cheesecloth over a large bowl. Slowly pour the oat mixture into the centre of the strainer and let drain until only the pulp remains. If there are oat pieces in the strained liquid, strain again.
Chill and use immediately.
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