To make oat milk from oats, simply blend rolled oats with water and a pinch of salt for a short period and strain. Here's a more detailed breakdown:
Ingredients:
- 1 cup dry rolled oats (not instant or quick-cooking)
- 4 cups cold water
- Pinch of salt (optional)
Instructions:
- Combine: Add the rolled oats, cold water, and salt (if using) to a blender.
- Blend: Blend the mixture for no more than 20 seconds. Over-blending can cause the oat milk to become slimy.
- Strain: Strain the mixture through a cheesecloth, nut milk bag, or a fine-mesh sieve. This removes the oat pulp, resulting in smoother oat milk.
- Store: Store the oat milk in an airtight container in the refrigerator for up to 5 days. Separation is normal, so shake well before using.
Tips and Considerations:
- Type of Oats: Use rolled oats for the best results. Avoid instant or quick-cooking oats, as they will result in a slimier texture.
- Blending Time: Short blending times are crucial. Prolonged blending releases more starch from the oats, which leads to a slimy consistency.
- No Soaking: Do not soak the oats before blending. Soaking also contributes to a slimier texture.
- Flavor Enhancements: You can add sweeteners (maple syrup, dates), spices (cinnamon, vanilla extract), or other flavorings to customize your oat milk. Add these after straining.
- Pulp Usage: Don't throw away the oat pulp! You can add it to smoothies, oatmeal, baked goods, or compost it.
- Serving Suggestions: Oat milk can be used as a dairy-free alternative in coffee, cereal, smoothies, baking, and cooking.
Why This Method Works:
The blending process breaks down the oats and releases their flavor and nutrients into the water. Straining removes the solids, creating a smooth and creamy beverage. The quick blending time minimizes starch release, preventing a slimy texture.
