I’ve been trying to make my own plant-based milks at home for a while now – to reduce waste, save money, and believe it or not, for the convenience. If you have the right ingredients and equipment at home, it’s much easier to just whip up a batch when you need it rather than going to the store. Some, like almond milk and cashew cream, are better and have a higher yield when the nuts are soaked. And let’s face it, nuts are expensive. Oat milk is a great alternative. It’s super cheap–we’re talking less than five cents a cup–and requires no advance planning. And it can be made in minutes. It’s great in a pinch. For example when you’re about to bake and realize you’re out of milk.
The downside: it’s best when consumed within 2 days and it does become a bit glue-y. I use it in coffee, but it does leave a little slurry at the bottom of the cup. In this video, I don’t strain mine, but you can strain it through a mesh strainer or nut milk bag to get rid of some of the graininess. Bottom line: this is an easy, quick, and cheap plant-based milk and a great one to have in your repertoire.
Creamy Oat Milk
1/2 cup rolled oats
1 to 1-1/2 cup water, depending on desired thickness
Add water and oats to high powered blender. Blend on high until creamy, about 1 minute. Optionally strain through a mesh sieve or nut milk bag. Refrigerate and consume within 2 days.